Vibrant Peruvian Causa Rellena Towers
These stunning, lime-infused potato stacks are the ultimate Peruvian party showstopper. Perfectly balanced with creamy avocado and savory tuna, they offer a refreshing and sophisticated alternative to traditional finger foods.
Ingredients
- Yellow potatoes (Yukon Gold)800 g
- Aji Amarillo paste (or yellow chili paste)3 tbsp
- Limes (juiced)2 stk
- Vegetable oil3 tbsp
- Canned tuna in water (drained)320 g
- Mayonnaise3 tbsp
- Red onion (finely diced)0.5 stk
- Ripe avocados2 stk
- Hard-boiled eggs2 stk
- Black olives8 stk
Instructions
Boil the potatoes in salted water until tender. Drain and mash them immediately until perfectly smooth. Once cooled slightly, mix in the lime juice, Aji Amarillo paste, vegetable oil, and salt until the mash is vibrant yellow and pliable.
In a separate bowl, combine the drained tuna with mayonnaise and finely diced red onion. Season with a pinch of salt and black pepper to taste.
Using a circular food mold (or an empty tin can with both ends removed), place a layer of the potato mixture at the bottom. Add a layer of sliced avocado, followed by a layer of the tuna mixture. Top with a final layer of potato mash.
Carefully lift the mold to reveal the layers. Garnish the top of each tower with a slice of hard-boiled egg and a black olive. Serve chilled as elegant individual portions.
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