- 1 pound (3 medium) yellow flesh potatoes, peeled and quartered
- 1/4 cup fresh lime juice
- 1 tbsp vegetable oil
- 2 tsp aji amarillo paste*
- 1 1/4 tsp salt
- 10 ounces water-pack tuna, drained**
- 4 tsp low-fat mayonnaise
- 1/2 cup diced tomatoes
- 1 tbsp pitted black olives, slivered
- 1 tbsp chopped parsley
1) Peel and quarter potatoes, add to saucepan, cover with 2 inches of water and bring to boil. Simmer, covered, about 20 minutes or until tender.
2) Drain potatoes; press through ricer or food mill, or mash with hand-held electric mixer.
3) Fold in lime juice, oil, aji amarillo paste and salt.
4) In bowl, mix together tuna and mayonnaise. Spread half of the potato mixture in a serving dish, spread tuna mixture on top. Spread remaining potato mixture over tuna.
5) Refrigerate, covered, about 2 hours or until cold. Just before serving, garnish with tomatoes, olives and parsley.
*Aji Amarillo is a Peruvian hot yellow pepper that can be found in Hispanic markets in jars, as a paste or frozen whole. For whole aji amarillo, peel, seed and purée in a blender with a small amount of vegetable oil; use as directed.
**Instead of tuna, substitute 2 cups shredded or chopped chicken, diced lobster meat or steamed chopped vegetables such as fennel or spinach.