POTATO, TUNA AND AVOCADO MOULD

Yields1 Serving
 500 g potatoes, cooked and mashed
 160 g tuna in oil
 ½ avocado, peeled and diced, and
 ½ avocado, peeled and sliced
 2 spring onions, finely sliced
 Juice of 1 lemon
 4 eggs, hard boiled
 12 black olives, stoned
 Dash of cayenne pepper
 3 tbsps mayonnaise
 Olive oil
 Salt according to taste.
1

Put the cold mashed potatoes in a mixing bowl, add the mayonnaise, 2 tbsps of lemon juice, pinch of salt and mix well. Put the diced avocado in a small bowl and sprinkle with lemon juice. Add the onions, the shredded tuna and season with salt and cayenne pepper.

2

Line 4 small bowls with cling film. Divide half the mashed potatoes and place in the bottom, make a layer with the tuna mixture and top with the remaining potatoes. Refrigerate for at least 2 hours.

3

Unmould onto serving plates and decorate with the hard boiled eggs, avocado slices, black olives and a sprinkling of cayenne. Sprinkle the top with some oil.

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