Potato Tuna Avocados Recipes

TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
• Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
• Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
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POTATO-TUNA AVOCADOS

Steps:

• In 2-quart saucepan, heat water and soup to boiling over medium heat, stirring occasionally. Stir in remaining ingredients except avocados and paprika.
• Place avocado halves, cut sides up, in 13x9-inch (2-quart) glass baking dish. Divide potato mixture among avocado halves. Sprinkle with paprika. Pour 1/4 cup water into pan.
• Set oven control to broil. Broil with tops 4 to 5 inches from heat 4 to 5 minutes or until light brown and cheese is melted.

PERUVIAN CAUSA (LAYERED POTATO AND TUNA SALAD)

Steps:

• Boil the potatoes in salted water until tender, about 20 to 30 minutes; peel and mash while still hot.
• Let potatoes cool and mix with aji amarillo paste, vegetable oil, and lime juice; season with salt.
• Drain and combine tuna with onions and mayonnaise; set aside.
• To assemble, layer 1/3 of potato mixture on a serving dish; spread with a thin layer of mayonnaise.
• Spread avocado slices on top; spread second 1/3 of potato mash over avocados.
• Cover with the tuna salad, then top with the third 1/3 of potato mash.
• Garnish with sliced hard cooked eggs around outside and chopped black olives on top.