Total time · 55 min
Ecuadorian Tuna and Yuca Encebollado
Tuna and cassava are served in their broth with vinegar-pickled red onion.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~59 kcal per serving partial estimate
- Ingredient value
- ~$8.06 partial estimate; 5 of 7 ingredients estimated
Ingredients
- 500 g Fresh tuna
- 450 g Cassava
- 2 pieces Red onion
- 3 pieces Tomatoes
- 4 g Ground cumin
- 1 l Fish stock
- 20 ml Apple cider vinegar
Directions
- 15 min
Boil yuca in stock until tender and lift it out; poach tuna in the same broth.
- 31 min
Add tomatoes and cumin to the fish stock, then poach the tuna to 158 °F (70 °C). Return the yuca and tuna to the broth without breaking up the fish.
- 9 min
Ladle broth over yuca and flaked tuna, topped with vinegar-pickled onion.