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1. 01Cook the potatoes and eggs.Cover whole potatoes with water and simmer for 20–30 minutes until completely tender. Meanwhile, cover eggs with water in a small pan, bring to a gentle boil, and cook for 10–12 minutes. Cool the eggs in cold water and peel.
2. 02Make the seasoned mash.Drain potatoes and peel while still warm enough to mash easily. Pass through a ricer or mash thoroughly by hand, then work in oil, the potato lime juice, ají paste, and salt. Taste for brightness and seasoning. Spread loosely in a bowl and cool for about 20 minutes until no longer warm.
3. 03Prepare the filling.Mix drained tuna with mayonnaise and red onion, then refrigerate while you finish the potato. Peel and slice the avocado and coat lightly with its lime juice. Cut the eggs into wedges.
4. 04Build the layers.Lightly oil a shallow dish; for the base batch, use one about 8 inches / 20 cm square. Press half the potato into an even layer. Spread tuna over it, then add avocado slices. Place small pieces of the remaining potato over the filling and gently join and smooth them without crushing the avocado.
5. 05Chill and portion.Cover and refrigerate for at least 1 hour. Cut into portions and finish with egg wedges, black olives, and the optional parsley just before serving cold.

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