Causa (Peruvian Mashed Potato Salad)

1. In saucepan, cook potatoes in 2 inches simmering water, covered, about 20 minutes or until tender. Drain potatoes; press through ricer or food mill.

2. Fold in lime juice, oil, aji amarillo paste and salt.

3. In bowl, mix together tuna and mayonnaise.

4. Place 24 (2-inch high x 3-inch wide) ring molds on plastic wrap-lined sheet pan. Spread 1/4 cup potato mixture in bottom of 1 mold in even layer. Spread 1/4 cup tuna mixture on top of potatoes in even layer; end with 1/4 cup potato mixture.

5.  Repeat with remaining ingredients to make 24 molds. Refrigerate, covered, at least 2 hours.

6. For each serving, to order:  Invert 1 ring mold onto plate; carefully remove mold.

7. Garnish with 2 tablespoons tomatoes, 1 teaspoon olives and 1 parsley sprig.

Recipe created by Chefs Dan and Ticha Krinsky of Tierra Restaurant, Atlanta, GA.

Tip:  Peruvian mashed potato salad can also be layered in 2-inch deep hotel pan; scatter tomatoes, olives and chopped parsley evenly over top layer of potatoes.

*Aji Amarillo is a Peruvian hot yellow pepper that can be found puréed in jars 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, use 4 pounds pulled or chopped chicken, diced lobster meat or steamed chopped vegetables such as fennel or spinach.