This traditional dish is popular for its taste, of course, but also for its versatility. Think of the mashed potato base as a blank canvas; its layers can be stuffed with any number of fillings, like a quiche, and be altered to suit your personal preferences.
Serves: 8
In a medium stockpot, cover potatoes with water and bring to a boil. Cook until tender, 30 minutes. Drain and pass through a ricer. Season with salt. Mix in aji amarillo paste and vegetable oil.
In a large bowl, add 1/2 cup mayonnaise, 3 tablespoons lime juice, and tuna and mix well. Add onions and black olives. Mix and season with salt. In a separate bowl, gently mix avocado, 1/4 cup mayonnaise, and 1 tablespoon lime juice.
Brush the inside of a springform pan with oil. Spread half of potatoes evenly on the bottom of the pan. Add all the tuna mixture in an even layer. Top with avocado mixture. Add another layer of potatoes. Cover with plastic wrap and refrigerate at least 1 hour. Top with eggs and garnish with 1 tablespoon cilantro, if desired. To serve: remove springform pan and cut into even wedges.
