Makes 4 servings

For the Causa:
4 lemons, juiced
1 minced onion
Salt & pepper
1 teaspoon chili powder
1/4 cup olive oil
3 pounds yellow potatoes

For the filling:
1 (6 ounce) can tuna
1 cup mayonnaise
1 small onion, sliced
4 ounces queso fresco
Salt and pepper

For the garnish:
1 avocado, peeled and sliced
3 eggs, hardboiled
10 black olives

For the Causa:
Mix the onion in the lemon juice with the salt, pepper and chili powder. Whisk in the oil gradually in order to keep the mixture smooth. Mash the potatoes and add to the mixture.

For the filling: