Grilled Octopus Causa

Combine all ingredients in a large pot and cover with salted water. Bring to a simmer and cook until octopus is tender, about 3 hours. Remove octopus and chill. Discard heads, peel off excess membranes, and trim remaining pieces into tentacle sections.

Combine all ingredients, toss with Octopus, and chill.

Place potatoes into a small pot and cover with cold. Bring to boil, season water with salt, reduce heat, and simmer until potatoes are tender, about 30 minutes. In a separate pot, blanch green onion shoots and shock in ice water bath; drain and pat dry. Drain potatoes and coarsely chop. Pass potatoes through a food mill and divide milled potatoes in half. Combine half the potatoes with aji amarillo paste, season with salt, and mix in oil until desired consistency is achieved. Pure green onion shoots with oil, and combine with remaining potatoes. Season with salt and chill.

Cover the bottom of a small pot with oregano and thyme. Place lemons, shallots, and then tuna on top. Cover with oil, season with salt, and cook over low heat for 1 hour; keep warm.

Prepare and heat grill. Grill marinated Octopus, 2 minutes per side. In heavy pan over medium-high heat, cook marble potatoes and olives until potatoes are charred. Transfer Tuna Confit from oil to bowl with charred potatoes, olives, and shaved red onion. Briefly grill avocado slices and green onion. On slightly less than half of a chilled serving plate, spread a thin layer of the aji Potato Emulsion. On remaining half, spread green onion Potato Emulsion, leaving a thin stripe down the center of the plate clean. Top the stripe with grilled Octopus and the Tuna Confit-potato mixture. Finish with grilled avocado, green onions, and piquillo peppers.