Enrollado de Atun

ECUADOR

Do tuna and mashed potatoes go well together? The answer is yes!

SUBMITTED BY

Marcella

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Enrollado de Atun

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Ingredients

For tuna salad

3 cans tuna drained
½ cup cooked peas
½ cup cooked carrots chopped into small cubes
1 cup mayo
salt & pepper to taste

For potatoes

1 kg Yukon Gold (or similar waxy yellow style) potatoes, about 4 large potatoes.
4 cups water
1 tsp salt
1 Tbsp butter
1 tsp Aji Amarillo paste or infused Achiote oil for coloring

To decorate (optional)

mayo
Aji Amarillo sauce
hard boiled eggs
cilantro
lettuce leaves

Instructions

In a large bowl, add the well-drained tuna, cooked carrots and peas, mayonnaise, salt and a pinch of pepper.
Stir with a spoon until all ingredients are well mixed. Taste and adjust the salt if necessary. If you wish, you can add a teaspoon of vinegar or lemon juice. Set aside to chill in the fridge.
Wash the potatoes, peel them, and cut them into smaller pieces.
Fill a pot with 4 cups of water and a teaspoon of salt, turn the stove on to high heat, when it is boiling add the potato pieces. Cook the potatoes for approximately fifteen minutes until they are tender.
When the potatoes are soft, turn off the stove and drain them. Mash with the technique of your preference until you obtain a smooth and homogeneous puree. No lumps please! Finely season the puree with two tablespoons of butter, salt and pepper. Optionally, add a teaspoon of Aji Amarillo paste or infused Achiote oil for additional yellow coloring.
Place a 24" (60 cm) piece of plastic wrap or a thick plastic bag on a suitable work surface. If you wish, spread a teaspoon of oil on the plastic wrap, this will help you remove the roll more easily. Pour all the puree onto the plastic wrap and flatten it into a 1/2" layer, then shape it into a smooth, uniform rectangle. You can use a utensil like fork, spoon, or spatula, but its easy even with your hands.
Spread the tuna salad evenly, covering two-thirds of the puree. Leave the last third with only mashed potato to seal the roll.
Pick it up with the plastic and start rolling until the edge of the puree is in contact with the filling. Immediately peel back the plastic.
Make a second turn by gently lifting the plastic and rolling towards the center, peel off the plastic again. Repeat this procedure until the wrapping is closed. Re-stretch out the plastic and use it to fully seal the log.
Put it in the refrigerator and let it chill for at least 30 minutes before serving. This helps it hold together when you slice it, and it tastes better cold.
Serve on a bed of lettuce, decorate with the aji, mayo, and chopped herbs. Slice disks off the log and eat plain or in the lettuce as a wrap.