This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
50 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

533 calories; protein 15.9g 32% DV; carbohydrates 43.1g 14% DV; fat 34.4g 53% DV; cholesterol 94.2mg 31% DV; sodium 133.9mg 5% DV. Full Nutrition

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/01/2017
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 too. We followed the recipe as written except that we substituted poblano pepper for aji amarillo because that is what we had. Poblanos tasted good but I might try to find aji amarillo for next time. We plan to make it again. Read More
(2)
Rating: 5 stars
01/11/2020
This is an amazing dish! I made it exactly as stated even including tuna which I usually can't stand. It was absolutely delicious and I will definitely make this again. Read More
(1)
Rating: 4 stars
10/15/2019
I prefer using chicken instead of tuna, but otherwise it's soooo good- kind of like a picnic in a casserole. We make this for a large group when a friend's mother makes homemade Aji. Delicious! Read More
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Rating: 5 stars
03/17/2015
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 thick.. also don not invert dish with mayo on top do this before. The mayonnaise and eggs are supposed to be on top. Read More
Rating: 5 stars
09/10/2018
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 since I didn't have any ripe avocados I used guacamole sauce I had in the freezer. By layering in a spring form pan lining the sides with plastic wrap I was able to slide it onto a dish for a great presentation. Yum Read More
Rating: 4 stars
03/15/2015
I did try the recipe and did like it however I did not use potatoes I didn't want to take forever cooking them then mashing them I used instant potatoes which worked equally well you may need to use less milk to get a firmer batch of mashed potatoes. Read More
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