YIELD: 4 servings 4 cups Yukon gold potatoes, cooked and passed through potato press½ cup Aji Amarillo paste2 each limes, juiced by hand¼ cup canola oil½ cup red onion, chopped½ cup mayonnaise1 cup canned tuna2 each Roma tomatoes, peeled and sliced1 each avocado, sliced4 each hard boiled eggs, sliced1 Tbsp. parsley, choppedSalt, to taste 1. In a bowl, mix the potato (warm), Aji Amarillo paste, lime juice and oil. Work with hands until a dough-consistency forms. Season with salt and set ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.