Ingredients

• 8 russet potatoes, peeled
• ½ cups vegetable or olive oil
• 2 tablespoons minced aji amarillo or a jar of aji amarillo paste
• 1 small red onion, diced small
• 1/2 cup mayonnaise, divided
• 2 avocados, cut into thin strips
• 2 hard-boiled eggs, chopped fine
• 2 (5 ounce) cans tuna, drained
• Salt and pepper to taste

Directions

• Place potatoes into a large pot and cover with salted water; bring to a boil.
• Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain the potatoes.
• Mash potatoes with a ricer or hand mixer until smooth.
• Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper.
• Cool potato mixture in the refrigerator, about 20 minutes.
• Stir tuna, onion, eggs, and 1/4 cup mayonnaise together in a bowl.
• Line a casserole dish with plastic wrap.
• Spread 1/2 the potato mixture on the bottom of the dish.
• Spread 2 tablespoons mayonnaise over the potatoes. Spread the tuna mixture over the mayonnaise.
• Place the avocado slices in a single layer on top of the tuna mixture.
• Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise.
• Cover casserole dish with plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
• Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish.
• Remove plastic wrap and either use a ring mold to cut out servings or cut into squares.
• Serve cold and enjoy!

Notes: Can substitute tuna salad for chicken or seafood salad.

#maindish

Photo by @peacecorps_eats