A delicious combo of potato and tuna salads with Peruvian spices.


  • 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


  • 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.


Photo by @peacecorps_eats

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