Ecuadorian encebollado with fresh tuna and cassava

Ingredients

For 1 serving

• Fresh tuna140 g
• Cassava180 g
• Tomatoes120 g
• Red onion80 g
• Garlic1 clove
• Cumin1 pinch
• Cilantro8 g
• Lime juice20 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: fish,

In season: May – September

Method

1. Thinly slice half the red onion and put it in a small bowl with the lime juice and a pinch of salt: it will soften while you cook.
2. Chop the remaining onion and the garlic and dice the tomatoes. Peel the cassava, remove the woody core and cut into roughly 3 cm pieces.
3. Heat the oil in a pan over medium heat and fry the onion, garlic, tomatoes and cumin for 5 minutes, until the tomato breaks down.
4. Pour in about three glasses of water, add the cassava and a pinch of salt and cook over medium-low heat for 20 minutes, until the cassava is tender and starting to break up.
5. Cut the tuna into roughly 2 cm cubes, add it to the soup and cook over low heat for 5 minutes, until opaque and cooked; adjust the salt.
6. Serve the soup topped with the pickled onion and torn coriander.