Encebollado

Step by stepInstructions

1. Make the curtido first: soak the sliced onion in the lime juice with a pinch of salt for at least 15 minutes while the soup cooks.
2. Heat the achiote oil in a large pot over medium heat, add the garlic and cumin, and cook for 1 minute until fragrant.
3. Pour in the water or broth, bring to a boil, then add the yuca and simmer for 25 to 30 minutes until the yuca is fork-tender with no hard core.
4. Add the tuna and salt, and simmer gently for 8 to 10 minutes, just until the tuna is cooked through but still moist.
5. Stir in the chopped tomatoes and half of the cilantro, simmer 2 minutes more, then taste and adjust the salt.
6. Ladle into deep bowls, crown each with a big spoonful of curtido and the rest of the cilantro, and serve with lime wedges, chifles, and tostado on the side.