Encebollado

Ingredients

• 2 lbs fresh tuna or albacore steaks
• 4 cups cassava (yuca), peeled and chunked
• 1 red onion, thinly sliced
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1/2 cup lime juice
• 6 cups fish or vegetable broth
• 1 teaspoon cumin
• Plantain chips (chifles), for serving
• Salt and pepper, to taste

Instructions

1. 1Boil the cassava in the broth until very tender, about 25 minutes; remove and set aside, keeping the broth.
2. 2Sauté garlic and tomato in a splash of oil, then add to the broth along with cumin.
3. 3Add the tuna steaks to the simmering broth and poach for 8-10 minutes until just cooked through; remove and flake.
4. 4Return the cassava and flaked fish to the pot and season with salt and pepper.
5. 5Marinate the sliced red onion in lime juice for 10 minutes to mellow it.
6. 6Ladle the soup into bowls and top generously with the lime-marinated onion.
7. 7Serve with plantain chips on the side.

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