Causa Rellena (Peruvian Stuffed Potato Terrine)

Potato layers

• 900 g Yukon Gold potato
• 2 tsp Fine sea salt
• 2 medium Lime
• 2 tbsp Aji amarillo paste
• 2 tbsp Olive oil
• ½ tsp Black pepper

Filling and topping

• 2 Egg
• 1 small Red onion
• 240 g Canned tuna
• 120 g Mayonnaise
• 2 medium Avocado, ripe but firm

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until very tender.
2. Meanwhile, place the eggs in a saucepan, cover with cold water and bring to the boil. Cook for 10 minutes, then drain and cool under cold running water. Peel once cool enough to handle.
3. Finely dice the red onion. Drain the canned tuna well and flake it into a bowl. Add the mayonnaise, half the onion, a squeeze of lime juice, and a pinch of black pepper, then mix until creamy.
4. Halve, stone and peel the avocados, then slice them. Squeeze a little lime juice over the slices to help prevent browning. Set aside.
5. Drain the potatoes thoroughly and return them to the hot pot for 1 minute to steam-dry. Mash until smooth, then whisk in the aji amarillo paste, olive oil, the remaining 1 tsp fine sea salt, the remaining lime juice, and the remaining black pepper. Taste and adjust with a little more lime juice if you like it brighter.
6. Lightly oil a small baking dish (about 18 to 20 cm square) with a little of the olive oil. Press half the potato mixture into the base in an even layer. Spread the tuna mixture over the top, then add the avocado slices and scatter over the remaining red onion.
7. Slice the eggs and arrange them over the avocado. Spoon the remaining potato mixture on top and press gently to compact, smoothing the surface. Cover and chill for at least 30 minutes so it firms up for neat slices.
8. Unmould or slice directly in the dish, wiping the knife between cuts for clean edges. Serve cold. If it has been chilled longer, let it sit at room temperature for 5 minutes before slicing.

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