Peruvian Causa (Layered Potato And Tuna Salad) - cooking recipe

Ingredients

2 1/2 lbs yukon gold potatoes
4 tablespoons hot pepper paste (recipe #430394) or 4 tablespoons chili paste
1/2 cup vegetable oil (olive oil is not recommended)
1/2 tablespoon key lime juice (juice of 1 key lime) or 1 tablespoon fresh lime juice (1/2 a lime)
5 1/2 ounces tuna packed in oil
1/2 medium onion, finely chopped
1 cup mayonnaise, plus more for spreading
1 avocado, pitted and sliced
salt
2 eggs, hard boiled and sliced for garnish
black olives, for garnish

Preparation

Boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot.
Let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt.
Drain and combine tuna with onions and mayonnaise; set aside.
To assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise.
Spread avocado slices on top; spread second 1/3 of potato mash over avocados.
Cover with the tuna salad, then top with the third 1/3 of potato mash.
Garnish with sliced hard cooked eggs around outside and chopped black olives on top.