Peruvian · beginner
Peruvian Layered Yellow Potato Cake With Spiced Tuna And Avocado
A chilled, vibrant layered potato cake featuring smooth mashed potatoes seasoned with aji amarillo and lime, filled with citrusy tuna salad and ripe avocado.
- PREP TIME
- 25 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Boil potato cubes in salted water for 15 minutes until fork tender, drain thoroughly, and mash until lump-free.
- 02
Allow potatoes to cool, then knead in aji amarillo paste, 2 tablespoons lime juice, and vegetable oil until uniform and smooth.
- 03
In a separate bowl, mix drained tuna, mayonnaise, red onion, remaining tablespoon lime juice, salt, and pepper.
- 04
Lightly oil a small dish or cake mold to assemble the layers.
- 05
Press half of the potato mixture onto the bottom, add a layer of sliced avocado, and cover with the tuna mixture.
- 06
Spread remaining potato mixture over top, smooth the surface, chill for 15 minutes, slice into portions, and serve cold.
A LITTLE KITCHEN KNOW-HOW
Potato emulsion mashing
Kneading citrus juice and oil into warm mashed potatoes to produce a pliable cold potato dough.
Notes from the kitchen
- Mash potatoes while hot, but cool completely before adding citrus and oil for best texture.
- Use a greased springform pan or ring mold for effortless clean slicing.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.