Summary

Ingredients

• 1 kg potato (s), floury cooking
• 4 chilli pepper (s), yellow
• 75 g mayonnaise
• 1 large vegetable onion (s)
• 2 cloves garlic
• 2 tablespoon olive oil
• 1 lime (s), the juice
• salt and pepper

For the filling:

• 2 cans tuna in oil
• 25 g mayonnaise
• 1 small onion (s), red
• 20 olives, black
• 3 egg (s), hard-boiled
• 2 avocado (s)
• 12 cherry tomato (s)
• salt and pepper

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Instructions

1. Peel and dice the potatoes, cook until soft and press into a bowl while still warm.
2. Finely chop or dice the chilli peppers, green onions and garlic cloves and fry in 2 tablespoons of olive oil until the onion is translucent. Mix this mixture with the lime juice, 1 tablespoon of canned tuna oil, mayonnaise and salt and pepper into the potato mixture. Put half of the puree as a bottom layer in a glass dish that has been spread very thinly with a little tuna oil, smooth it out and press it down. Should be about 1-2 cm thick.
3. Mix the drained tuna with the mayonnaise (to taste, the mixture must not be too dry, however), chop and mix in the onion, tomatoes and olives, season with salt and pepper, round off with a little lime juice if necessary. Spread the mixture evenly on the puree.
4. Cut the eggs into slices and place on the tuna mixture, puree the avocados and spread over them.
5. Finally cover with the rest of the mashed potatoes. Cover and let set in the refrigerator for at least 1/2 hour.
6. If everything went well, you can now turn the puree out, otherwise quarter the puree in the form, carefully place on plates and garnish as you like (there are various suggestions for this on the Internet).
7. When I tried it, I had neither yellow chillies nor vegetable onions in the house, which makes the mashed potatoes quite colorful, as you can see in the picture.