Lima cause
Ingredients
Three cups of yellow potato Andean Traditions
Three tablespoons of yellow chili paste Andean Traditions
Three cans of tuna loins Traditions Andean
Half a cup of Andean Traditions limo pepper, finely chopped
Black pepper Andean Traditions to taste
Andean Tradition botija olives
Three tablespoons of vegetable oil
Four tablespoons of lemon juice
A cup of finely chopped onion
Three tablespoons of mayonnaise
Two avocados chopped into julienne strips
Two boiled eggs
JP products in this recipe
Preparation
In a large pot add the yellow Andean Tradition potatoes with enough water to cover the potatoes and salt to taste, let it boil, and cook until the potatoes are soft.
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When the potatoes are ready, drain them and move to a flat container in which we can very well mash the potatoes and make a delicious mash.
Once we have this puree, we add the oil, the lemon juice, the yellow pepper paste Tradiciones Andinas and the black pepper Tradiciones Andinas to taste and mix very well, until obtaining a homogeneous mass and reserve.
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In a bowl we add the Tradiciones Andinas tuna steaks, the Tradiciones Andinas limo pepper, the onion, a tablespoon of lemon juice and the mayonnaise, we mix very well, without damaging the tuna, so it is best to do it carefully.
In an individual mold or in a previously greased refractory we add a layer of the yellow potato dough, we can help ourselves with a spoon so that it is well tidy.
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With this layer ready, we put the avocado julienne (avocado) forming a layer throughout the potato.
We add the mixture that we made with the tuna loins, which covers the entire mold.
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And finally we add a layer of potato to cover the entire mold, we help ourselves with a spoon so that there is a perfect layer.
We remove from the mold very carefully, and decorate with a slice of boiled egg and a Tradition Andean olive.
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And ready! To enjoy this delicious home-made Lima cause
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