Causa - The Peruvian Summer Recipe Indian Globetrotter

• 2 lbs Yukon potatoes For (mashed potatoes)
• 4-5 tbsp aji amarillo paste found at Latin grocery stores or specialty stores For (mashed potatoes)
• Salt to taste For (mashed potatoes)
• 1/4 cup of Olive oil Juice of 1 lime For (mashed potatoes)
• 1 finely diced medium sized red onion (for relish)
• Juice from 2 fresh limes (for relish)
• Can of corn or kernels of 4 ears of cooked corn or 16oz (usually 2 jars) high quality jars of tuna (in olive oil) (for filling)
• 2 avocados(for filling)
• 1/4 cup of Mayonnaise (this is to mix with tuna) (for filling)

1. Mashed potatoes: Boil the potatos until soft from center, drain, remove the skin and allow to cool.
2. Combine the remaining ingredients for the mashed potatoes and mash using a ricer, grater or mixer.
3. Remove all lumps.
4. The potatoes should be stiff and have an almost dough-like consistency
5. For the relish:Squeeze the juice of the fresh lime to cover the onions and leave to soak.
6. As the onion soften and lime juice turns pink, drain the onions (usually after 10 minutes)
7. Filling: Finely slice the avocadoes,
8. In a mixing bowl toss the salt, pepper, mayo and tuna (discarding the oil) together or if you are layering the corn, keep it ready and at room temperature
9. Layering: In an 8 by 4 glass dish, spread a 1 1/2 thick layer of the spicy mashed potatoes.
10. Follow with a layer of the avocadoes, followed by a layer of the corn or fish.
11. Follow with a fianl layer of potatoes and garnish final layer with the relish

potatoes, potatoes, salt, olive oil, red onion, fresh limes, corn, mayonnaise

Taken from www.chowhound.com/recipes/causa-peruvian-summer-28834 (may not work)