Prepare the tuna salad by combining the Starkist Selections EVOO Yellowfin Tuna, mayo, lime juice, onion, and parsley in a bowl. Mix to combine and season with salt and pepper to taste. Cover and refrigerate the tuna salad until needed.

To make the potato layer, boil the potatoes in salted water until fork tender.

Drain the potatoes, then pass them through a ricer. Cool the mashed potatoes to room temperature.

Once the potatoes are cooled, add the olive oil, lime juice and aji amarillo paste. Stir to combine, then season the potato mixture with salt and pepper to taste.

To make the causa rellena, line a casserole dish with plastic wrap.

Fill the dish 1/3 of the way up with the potato mixture.

Add a layer of sliced avocado, then a layer of tuna salad.

Finally, top the casserole dish with another layer of potato.

Wrap the causa rellena with plastic wrap and refrigerate for 30 minutes.

To unmold the causa rellena, flip the causa onto a plate and remove the plastic wrap.

Serve the causa rellena with a sprig of parsley, or garnish with other traditional toppings, like sliced hardboiled eggs, black olives, or more avocado. Serve cold.