Ingredients1 h 30 m servings 533
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
- Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
- Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
- Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.
Per Serving: 533 calories; 34.4 43.1 15.9 94 134 Full nutrition
ReviewsRead all reviews 4
It was good. We used it as a variation on potato salad. It was easy to make and everyone liked it. By putting the eggs and olives on after it is inverted out of the dish, it looked pretty to...
Instead of just oil and aji amarillo (which I cant find) in the potatoes, I substituted vadallia onion vinegarette, purchased at Sam's Club. I used chicken salad instead of tuna salad. And si...
So glad you liked it! When using instant potatoes, make them without the milk or butter called for. Add enough hot water to moisten then add oil till spreadable. You want the two layers to be t...