Pimp Up Your Peruvian Causa with These Mind-Blowing

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

2. Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.

3. Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.

4. Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.

5. Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

Tips

With this dish, you can make the layers as thin or as thick as you like.

You can substitute tuna with chicken or other seafood.