Causa Limeña

Method

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1. 1Boil the potatoes in their skins in salted water for 20-25 minutes, until a knife slides in easily. Drain and peel while hot.
2. 2Mash the hot potatoes with a masher or press them through a sieve; never use a blender, which turns them gluey. Let them cool to lukewarm.
3. 3Add the chili paste, oil, lime juice and salt and knead together with your hands or a spoon. The mixture should be smooth, golden and soft but able to hold its shape, and taste distinctly tangy and well salted.
4. 4In another bowl, mix the tuna with the mayonnaise, red onion, a pinch of salt and a few drops of lime.
5. 5Line a loaf pan with plastic wrap. Press a third of the potato into the base, then add a layer of avocado slices and then the tuna filling.
6. 6Repeat with half the remaining potato and the rest of the filling, then finish with a final layer of potato. Smooth each layer firmly with the back of a spoon.
7. 7Cover and chill for at least 1 hour. Turn out onto a serving plate, peel off the wrap, slice and garnish with egg, olives and parsley.