INGREDIENTS:
1 kg potatoes
juice of 5 lemons
60 ml oil
1 tablespoon ground aji amarillo fresco/fresh yellow aji (chilli)
1 teaspoon salt
1/2 teaspoon pepper
paprika to taste
360 g tinned tuna, drained mayonnaise
(to taste)
120 g sweetcorn
2 tomatoes, sliced
2 avocados, chopped
2 hard-boiled eggs
black olives
parsley

METHOD:
Boil the potatoes with a pinch of salt. Peel and mash until smooth. Mix in the lemon juice, oil, chilli, salt, pepper and paprika. Spread potato mixture on the base of a flat serving dish and press down flat. Mix the tuna fish, mayonnaise, sweetcorn, tomatoes and avocado and spread over the potato. Cover with another thick layer of potato. Refrigerate for an hour, and garnish with parsley, chopped olives and hard-boiled eggs.