1 cake springform (30 cm) — Wrap bottom and sides in plastic foil or lightly oil it.
1 kg floury potatoes — Fill the form with the raw potatoes to estimate the required quantity.
½ cup of yellow chili pepper paste
2 tablespoons vegetable oil
1 lime, only juice
1 small tuna can (approx. 160 g), drain fluid
1/4 cup mayonnaise
2 tablespoons Meerrettich Crème (horseradish cream)
fresh chives, chopped
2 hard-boiled eggs, sliced
1 avocado, peeled, seeded and sliced
1-2 tomatoes, peeled, seeded and sliced
parsley or chives to garnish
Peel and cut the potatoes in small cubes. Cook them in a pan of boiling salted water for 20 minutes or until soft (water should only cover them). Strain. Mash them immediately while hot.
Add the blended yellow peppers or paste, vegetable oil, lime juice and salt to the mashed potatoes. Mix well with your hands and keep tasting them and adding more of any of the above ingredients if needed, until the result is tasty enough for you. Reserve.
In a bowl combine tuna, mayo, horseradish cream, and chives. Reserve.
Season the avocado slices with salt, pepper and a squeeze of lime juice. Reserve.
Divide the potato mix in 3 parts.
Line the base with a layer of the potato with one first third of the mix, press well. Cover with the tuna mixture and top with the egg slices, salt and pepper.
Add the second layer of potatoes on top, press well. Cover with a layer of avocado and top with the tomatoes.
Add the third and last layer of potatoes on top, press well.
Prior to serving, spread the top with a thin coat of mayo.
Decorate with hard boiled eggs, cherry tomatoes, black olives, lettuce, parsley and/or chives. You can choose any mix of these ingredients, or get creative and add your own!
Refrigerate. Serve cold.