Type what you have

Ingredients

• ✓ aji amarillo
• russet potato
• vegetable oil
• salt
• black pepper
• tuna
• red onion
• mayonnaise
• avocado
• egg

Instructions

1. 1 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.
2. 2 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.
3. 3 Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
4. 4 Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
5. 5 Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

By Amber Berrocal