Occasionally one comes across a dish from another country which causes a sensation. This is one of such dishes! It was introduced to me by Martha - a cook at the Peruvian Embassy in London.
It took a lot of persuasion to get the recipe off her but I can recommend this dish as a starter for a large group of hungry guests. It is delicious.
Ingredients
For the potato cake:
1 kg of potatoes peeled and mashed.
4 tbsp olive oil
I garlic crushed
Salt & pepper to taste
4 eggs hard boiled
Sprig of parsley
Red pepper finely chopped
Tuna Filling
300g good quality canned tuna
3 tbsp fresh mayonnaise
4 tbsp lime juice
One small red onion finely diced
Dash chili pepper
Half red pepper finely chopped
Avocado Filling
2 avocados peeled and mashed
3 tbsp of fresh mayonnaise
4 tbsp lime juice
Dash chili pepper
Salt & pepper to taste
Method
This is a potato cake constructed in layers in a cake tin. So use a good sized tin and line with cling film.
Make the mashed potato and let it cool.
Strain the tuna and break it up with a fork. Add the finely cut red onion, red pepper, lime juice and mayonnaise. Mix well adding a little chili pepper as desired. Set aside. Keep cool.
Mash up the avocados. Add the lime juice and mix in the mayonnaise and season as desired. A little chili pepper as desired. Set aside Keep cool.
To assemble your layered cake, start by adding some mashed
potato to the bottom of the lined cake tin. Then a layer of tuna. Then another layer of potato. Then a layer of avocado. Then a layer of potato. Continue adding alternatively until you reach the top of the cake with a layer of potato. Quarter the hard boiled eggs and decorate the top adding the remaining red pepper and some parsley as in the photograph. Cover with cling film and place in the refrigerator for at least three hours before serving.
Keep cool to the point of serving. To serve, carefully remove all the cling film, place the cake on a serving dish, cut into individual portions and serve.
