Sweet Potato Cake with Tuna

Name: Sweet Potato Cake with Tuna
Yield: 6
Ingredients: 2 kg of sweet potatoes; 1 chopped onion; 1 cup of finely chopped pickle relish; 1 sprig of fresh parsley, chopped; Juice from 2 lemons; Salt and black pepper to taste; 500 g of canned tuna in oil, drained; 5 tablespoons of mayonnaise; 2 cooked eggs, sliced; 150 g of green olives, pitted

1
2 kg of sweet potatoes
2
1 chopped onion
3
1 cup of finely chopped pickle relish
4
1 sprig of fresh parsley, chopped
5
Juice from 2 lemons
6
Salt and black pepper to taste
7
500 g of canned tuna in oil, drained
8
5 tablespoons of mayonnaise
9
2 cooked eggs, sliced
10
150 g of green olives, pitted

Ingredients

1
2 kg of sweet potatoes
2
1 chopped onion
3
1 cup of finely chopped pickle relish
4
1 sprig of fresh parsley, chopped
5
Juice from 2 lemons
6
Salt and black pepper to taste
7
500 g of canned tuna in oil, drained
8
5 tablespoons of mayonnaise
9
2 cooked eggs, sliced
10
150 g of green olives, pitted

Directions

1
1
2
Boil the sweet potatoes, then mash them
3
Add the onion, pickle relish, parsley, lemon juice, salt, and black pepper
4
Mix well
5
2
6
Prepare a bowl by covering it with plastic wrap and filling the bottom and sides with the mashed sweet potatoes
7
Reserve one cup of the sweet potato mixture
8
Leave some for garnishing later
9
3
10
Mix the tuna with mayonnaise to form a creamy paste, and spread some on top of the sweet potato layer
11
Make layers with eggs, olives, and tuna, finishing with sweet potatoes
12
4
13
Refrigerate for at least 3 hours before serving
14
Release from mold and serve chilled.