Golden Causa with Smoked Tuna, Avocado, Yellow Chili and Warm Green Bean Salad

Instructions

1. 1

   Boil the yellow potatoes in a pot with enough water and 1 teaspoon of salt for 18 to 20 minutes, until very tender. Drain well and let them rest for 2 minutes so excess steam escapes.

2. 2

   While the potatoes are still hot, rice or mash them until smooth. Mix the mash with 2 tablespoons ají amarillo paste, 1 tablespoon olive oil, the juice of 2 limes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside and let it cool slightly.

3. 3

   In a bowl, combine the flaked smoked tuna with the mayonnaise, half of the red onion, 1 tablespoon chopped cilantro, the juice of 1 lime, 1 tablespoon olive oil, and a pinch of salt and pepper until creamy.

4. 4

   Cook the green beans in boiling water with a pinch of salt for 3 to 4 minutes, until tender but still firm. Drain and rinse under cold water for 30 seconds to set the color. Set aside.

5. 5

   Heat a skillet over medium heat with 1 tablespoon olive oil. Add the garlic and sauté for 30 seconds. Add the green beans, the remaining red onion, Dijon mustard, the juice of the remaining lime, 1 tablespoon cilantro, a pinch of salt, and a pinch of pepper. Cook for 2 minutes, just until combined and warmed through.

6. 6

   To shape, divide the potato mixture into 8 portions. On each plate, place a ring mold or form a compact base with 1 portion of potato. Add layers of sliced avocado, then a portion of the tuna filling, and cover with another portion of potato, pressing gently to form a tall causa.

7. 7

   For a lightly golden finish, place the causas on a lightly oiled tray and bake for 6 minutes at 425°F / 220°C, just to warm them and slightly dry the surface without losing their shape.

8. 8

   Serve each causa with the warm green bean salad around it and finish with the remaining cilantro on top. Adjust salt and add a few extra drops of lime if desired before serving.