Encebollado

Ingredients11

• fresh tuna500 g
• yuca (cassava)400 g
• red onions3
• ripe tomatoes2
• garlic3 cloves
• limes2
• fresh cilantro30 g
• ground cumin1 tsp
• vegetable oil2 tbsp
• fish stock1 L
• salt1 tsp

Method

1. Peel the yuca, cut it into chunks, and boil in salted water until tender, about 25 minutes. Drain and set aside.
2. Slice the onions thinly. Chop the tomatoes and garlic, and roughly chop the cilantro.
3. Heat the oil in a pot, soften half the onions with the garlic, then add the tomatoes and cumin and cook until the tomatoes break down.
4. Pour in the fish stock, add the tuna in large pieces, and simmer gently until the fish is just cooked, about 8 minutes. Remove the tuna, flake it, and return it to the pot with the yuca.
5. Season with salt and the juice of one lime. Simmer a few minutes more so the flavors come together.
6. Toss the remaining onions with the juice of the second lime and a pinch of salt.
7. Serve the soup topped with the lime onions and plenty of cilantro.