Encebollado – tuna and cassava soup

Ingredients

• 600 g fresh tuna fillet
• 600 g peeled cassava, tough central fibre removed
• 2 diced tomatoes
• 1 chopped yellow onion
• 1 thinly sliced red onion
• 2 tbsp oil
• 1 tsp ground cumin
• ½ tsp mild paprika
• 1.5 l water
• 2 limes
• 3 tbsp chopped coriander
• salt and pepper

Method

1. 1Boil the cassava in plenty of water for 20–30 minutes until completely tender. Discard the cooking water and cut into pieces. Never eat cassava raw.
2. 2Sauté yellow onion and tomato in oil for 8 minutes. Add spices and 1.5 l water and simmer for 15 minutes.
3. 3Add tuna to the soup and poach gently for 8–12 minutes until cooked through. Remove and flake.
4. 4Mix red onion with the juice of one lime and a little salt. Leave for 10 minutes.
5. 5Return cassava and fish to the pot, heat through and season. Serve with red onion, coriander and the remaining lime in wedges.