Causa Rellena with Tuna and Avocado

Boil the potatoes: Place the potato chunks in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

Mash the potatoes: While still hot, mash the potatoes thoroughly using a potato ricer or a masher. Mix in the aji amarillo paste, 2 tablespoons of lime juice, vegetable oil, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Prepare the tuna salad: In a bowl, combine the drained tuna, mayonnaise, diced celery, and diced red onion. Mix well.

Prepare the avocado cream: In a separate bowl, mash the avocados with 1 tablespoon lime juice and salt to taste. Ensure a smooth, creamy consistency.

Assemble the causa: Line a loaf pan or individual ramekins with plastic wrap. Spread half of the mashed potato mixture evenly in the bottom. Layer with the tuna salad, followed by the mashed avocado. Top with the remaining mashed potato mixture. Gently press down to compact the layers.

Chill: Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the causa to firm up.

Serve: Invert the causa onto a serving plate and carefully remove the plastic wrap. Garnish with your choice of olives, hard-boiled eggs, cilantro, or parsley.