Ingredients
- 1 kg yellow potato, peeled and chopped
- 3 yellow chilies (ají amarillo), deveined
- Juice of 3 limes
- 2 cans drained tuna
- 1/2 red onion, finely chopped
- 4 tablespoons mayonnaise
- 1 avocado, sliced
- Vegetable oil
- Salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Cook the potato in the steamer basket with 800 g water 25 min/100°C/speed 2; let cool.
- Blend the yellow chili 1 min/speed 7 and set aside.
- Mash the potato and knead with the chili paste, lime, oil, salt and pepper.
- Mix the tuna with the onion, mayonnaise, salt and pepper.
- Form layers: potato, tuna, avocado and potato again.
- Refrigerate 30 minutes and serve cold.
Tips
- Drain the tuna well so the filling doesn't turn watery.
- You can rinse the onion to mellow its flavor.
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