Causa limeña: lime potato stack with tuna and avocado

Ingredients

For 1 serving

• Potatoes250 g
• Lime juice20 ml
• Turmeric1 pinch
• Cayenne pepper1 pinch
• Canned tuna in water100 g
• Nonfat Greek yogurt30 g
• Avocado50 g
• Red onion20 g
• Eggs1
• Extra virgin olive oil8 g
• Black olives3
• Saltto taste

Contains: lactose, eggs, fish,

Method

1. Wash the potatoes and boil them whole in their skins in salted water for 20–25 minutes, until a knife slides in easily.
2. Meanwhile hard-boil the egg in boiling water for 9 minutes, cool and peel it. Finely chop the red onion.
3. Peel the potatoes while still hot and pass them through a ricer; work in the lime juice, turmeric, chilli powder, oil and salt until smooth and yellow. Let them cool.
4. Drain the tuna and mix it with the yoghurt and onion; salt it. Slice the avocado.
5. In a ring mould on a plate layer potato, tuna, avocado and a final layer of potato, pressing lightly.
6. Lift off the ring and garnish with the hard-boiled egg in wedges and the olives.