Encebollado

🛒 Ingredients

• Albacore Tuna 120 g · 156 kcal
• Yuca (Cassava) 200 g · 320 kcal
• Red Onion 100 g · 40 kcal
• Tomato 100 g · 18 kcal
• White Onion 50 g · 20 kcal
• Cilantro 10 g · 2 kcal
• Garlic 10 g · 15 kcal
• Lime Juice 20 g · 6 kcal
• Cumin Powder 2 g · 8 kcal
• Achiote Oil 10 g · 90 kcal
• White Vinegar 15 g · 4 kcal
• Water 300 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the pickled red onions: Thinly slice half of the red onion and mix it with lime juice, white vinegar, and a pinch of salt. Set aside to marinate.
2. In a large pot, boil the yuca until very tender, then drain and set aside. Cook the tuna in a separate pot with water until just cooked through, then flake it and set aside, reserving the cooking liquid.
3. Prepare the refrito: In a pot with achiote oil, sauté the white onion, the remaining red onion, and garlic until softened. Add chopped tomato, cumin powder, and a pinch of salt; cook for 5-7 minutes.
4. Add the reserved tuna cooking liquid and additional water to the refrito to create a flavorful broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Add the cooked yuca and flaked tuna to the simmering broth. Stir gently to combine and heat through for a few minutes.
6. Serve the encebollado hot in bowls, garnished generously with the pickled red onions and fresh cilantro.