Peruvian Causa Rellena (Chilled Potato Layer Cake)

• 500 g Yukon Gold potato
• 1 large Lime, juicy
• 2 tbsp Aji amarillo paste
• 1 small Red onion
• 160 g Canned tuna
• 80 g Mayonnaise
• 1 medium Avocado, ripe but firm

1. Put the potatoes in a large pot, cover with cold water, and bring to the boil. Cook for 15 to 20 minutes, until a knife slides in easily. Drain well and let the steam escape for 2 minutes.
2. While the potatoes cook, finely slice the red onion and squeeze the lime. Halve the avocado, remove the stone, and slice the flesh. Drain the tuna and flake it into a bowl.
3. Mash the hot potatoes until smooth, then mix in the ají amarillo paste and about half the lime juice. Taste and add a little more lime juice if you want it sharper. Let the potato mixture cool to room temperature so it firms up.
4. Stir the mayonnaise into the tuna, then fold in most of the red onion, reserving a little for the top. Taste and add a squeeze of the remaining lime juice if needed. Keep the filling chilled while you assemble.
5. To assemble, press half the potato mixture into two ramekins (or a small mould), smoothing the surface. Add a layer of avocado, then spoon over the tuna mixture. Top with the remaining potato mixture and smooth again.
6. Cover and chill for at least 20 minutes, until firm enough to unmould cleanly. Turn out onto plates, sprinkle with the reserved red onion, and slice into neat portions. Serve cold.

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