Causa Limeña with Tuna

Ingredients

• 2 lb yellow potatoes
• 3 tbsp lime juice + zest of 1 lime
• 2 tbsp ají amarillo paste (or 1 tbsp sriracha + ½ tsp turmeric)
• 3 tbsp neutral oil
• 1½ cups cooked Tuna, flaked or shredded
• ⅓ cup mayo + squeeze of lime
• 1 avocado, sliced
• Salt

Method

1. Boil the potatoes until completely tender, then rice or mash them smooth and let the steam escape 5 minutes — wet mash makes sad causa.
2. Beat in the lime juice and zest, ají paste, oil, and salt until the mash turns sunshine-yellow, silky, and assertively tangy. Taste — it should almost bite back.
3. Mix the Tuna with the mayo and lime into a creamy filling.
4. Layer in a dish or ring mold: half the potato, pressed flat; the filling; the avocado; the remaining potato smoothed on top.
5. Chill at least 30 minutes, then slice like a cake. Cold, creamy, citrusy, layered — Peru's proof that potatoes deserve architecture.