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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