Causa Rellena De Atun (Causa Stuffed With Tuna)

• 3 lbs yellow potatoes
• 1 teaspoon chili powder
• 1 tablespoon oil
• salt & pepper
• 10 black olives
• 1 lb queso fresco or 1 lb farmer cheese, cubed
• 1 minced onion
• 4 lemons
• 3 hard-boiled eggs
• 1 (6 ounce) can tuna
• 1 cup mayonnaise
• 1 small onion
• 4 ounces fresh cheese, cubed
• 1 avocado, peeled and sliced
• 3 hard-boiled eggs
• 10 black olives

1. Causa:
2. Squeeze the lemons and marinate the onion in the lemon juice with salt, pepper and chili powder.
3. Boil the potatoes with their skins on. Peel once cooked and mash them with a fork.
4. Add the lemon juice and onion.
5. Add the oil gradually in order to keep the mixture smooth.
6. To serve causa without stuffing put the mixture into a mold and chill for 1 1/2 hours.
7. To serve, unmold and garnish with olives, quartered hard boiled eggs and cubes of cheese.
8. Divide the causa mixture into three parts. Cover the bottom of a mold with one part.
9. Mix the tuna with mayonnaise and onion.
10. Then add a layer of half the tuna mixture. Add a layer of causa followed by a layer of the remaining tuna.
11. Add the sliced avocado.
12. Cover with the third layer of causa and garnish with hard boiled eggs, cheese cubes and olives.
13. Refrigerate for at least 11/2 hours.

potatoes, chili powder, oil, salt, black olives, queso fresco, onion, lemons, eggs, tuna, mayonnaise, onion, fresh cheese, avocado, eggs, black olives

Taken from www.food.com/recipe/causa-rellena-de-atun-causa-stuffed-with-tuna-305125 (may not work)