Layered Peruvian Causa

Begin by submerging potatoes in a large container filled with salted water, then bring the mixture to a rolling boil. Once boiling, decrease heat to a moderate level and let simmer for around 20 minutes or until the potatoes are tender. Remove from heat and drain excess water.

Then, use a ricer or hand mixer to mash the potatoes until they reach a smooth consistency. Gradually incorporate oil into the mashed potatoes while stirring continuously, followed by adding aji amarillo, salt, and pepper to taste. Allow the potato mixture to cool in the refrigerator for about 20 minutes.

In a separate bowl, combine tuna, onion, and 1/4 cup of mayonnaise. Mix the ingredients together until well combined.

Next, take a casserole dish and cover its bottom with plastic wrap. Spread half of the cooled potato mixture onto the plastic wrap, followed by 2 tablespoons of mayonnaise. Add the tuna mixture on top of the mayonnaise, followed by a single layer of sliced avocado. Spread the remaining half of the potato mixture over the avocados, and then top with an additional 2 tablespoons of mayonnaise. Place sliced eggs on top to complete the layering.

Cover the casserole dish with plastic wrap and refrigerate it for about 30 minutes, allowing the ingredients to firm up.

Once firm, invert the casserole dish onto a serving dish or baking sheet to remove it from the original container. Remove the plastic wrap and cut the casserole into squares for serving.