POTATO PERUVIAN "CAUSA" WITH TUNA VENTRESCA
Ingredients
- 200 g of Mashed Potatoes
- For Ajií paste:
- 2 Peruvian yellow Ají peppers
- 2 cloves of garlic
- 3 tablespoons of your favorite vinegar
- 1 teaspoon sugar
- 1 tablespoon of chopped cilantro
- pinch of salt
- 6 tablespoons of vegetable oil
- For filling:
- 2 tablespoons of finely chopped red onions
- Juice of 1 lemon
- 1 cup mayonnaise
- 1 ripe avocado in thin slices
- 1 jar of Tonnino Tuna Ventresca in Olive Oil, well drained
Preparation
Ají Paste: put whole Ají Peppers in a blender, with garlic, vinegar, sugar, cilantro and salt. Blend all together, add vegetable oil little by little, until a paste is formed. Reserve on the side for seasoning and garnishing.
Filling: In a bowl, place tuna, onion, half mayonnaise, lemon juice, salt and pepper to taste. Mix throughly and keep refrigerated.
Assembly: In a circular rim mold, start at the bottom with a 1 inch layer of the potato mix, spread a thin layer of tuna filling, place thin slices of avocado to cover evenly, add salt and pepper, spread mayonnaise once more and finish with the remaining potato mix. Decorate with Ventresca flakes and more of your ají paste.
Chef's tip: can also add hard-boiled egg to the filling or decoration of this recipe.