Encebollado

Make Encebollado at home

Ingredients

• 2 lb fresh albacore tuna, cut in chunks
• 2 lb yuca (cassava), peeled and cut
• 2 onions: 1 chopped, 1 red sliced thin
• 2 tomatoes, chopped
• 3 cloves garlic
• 1 tablespoon ground cumin
• 6 cups water
• 1/2 cup chopped cilantro
• Juice of 3 limes
• Salt and pepper
• Chifles (plantain chips) to serve

How it's made

1. Marinate the sliced red onion in lime juice and a pinch of salt for 30 minutes.
2. Saute the chopped onion, tomato and garlic with cumin to make a sofrito.
3. Add the water and yuca and simmer for 20 minutes until the yuca is tender.
4. Add the tuna and cook gently for 10 minutes until just done.
5. Stir in half the cilantro and season.
6. Serve in bowls topped with the pickled onion, cilantro and chifles.