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Causa
CD
HD Peruvian 35mins plus chilling Serves 4
Cold
Fish Vegetables
Hors d’ouevre Starter Appetiser
Gluten Wheat Dairy free Eggless
Peru Sth American
South America Ingredients 1kg/2.2lb Potatoes,
peeled and cut into chunks The Juice of 1 Lemon 200g/7oz tinned Tuna
Fish 2 very ripe Avocados 4 Tomatoes, sliced Salt and Black pepper Instructions 1. Place the potatoes
in a large saucepan with plenty of salted water, bring to the boil and cook for
20 minutes or until tender. Drain
well, return to the pan and mash to a firm but smooth consistency.
Set aside to cool. 2. Meanwhile, flake
the tuna fish into a small mixing bowl, add
a little lemon juice and black pepper and mix well. Set aside 3. In another bowl,
mash the avocado flesh to pulp, adding the remaining lemon juice, some salt and
black pepper. 4. To assemble the
dish: Place one quarter of the
mashed potatoes on a serving platter and spread it out thickly. Press one
quarter of the tuna fish over the top of the potatoes, then a quarter of the
avocado mixture, then a quarter of
the sliced tomatoes. Repeat with the remaining ingredients so you have four
layers of each. 5. Chill well then cut into slices to serve.
More Starter Recipes | Summer Recipes | More Fish/Seafood Recipes
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