Causa Limeña

Wash the potatoes (900 g) without peeling, and boil them in salted water for 25–30 minutes until tender.

Peel the hot potatoes and immediately pass them through a potato press, or mash thoroughly into a smooth, lump-free purée.

While the purée is still warm, add 2 tbsp ají amarillo paste, the juice of 2 limes, 2 tbsp oil and salt to taste; mix with your hands or a spatula until the mixture becomes smooth and pliable, like dough. Let it cool completely to room temperature.

Drain the tuna (300 g), discard the oil and flake it with a fork; mix with mayonnaise (100 g) and finely chopped red onion (50 g), adding more salt if needed.

Peel the avocado, cut it into thin slices and sprinkle with a little lime juice to prevent browning.

Line a rectangular dish with plastic wrap and press half of the potato mixture into an even layer 1.5–2 cm thick, pressing down firmly with a spoon.

Spread the tuna filling on top, arrange the avocado slices over it, cover with the remaining potato mixture and press down firmly, smoothing the surface.

Cover the dish with plastic wrap and chill the causa in the refrigerator for at least 1 hour, so it holds its shape well.

Carefully unmold the causa onto a platter lined with lettuce leaves; garnish with slices of hard-boiled egg and black olives. Serve cold.