Ecuadorian Encebollado

Ingredients

• 500g fresh tuna steak
• 500g yuca (cassava), peeled and chunked
• 2 tomatoes, chopped
• 1 onion, chopped
• 1 red onion, thinly sliced (for pickling)
• Juice of 4 limes
• 1 tbsp paprika
• 1 tsp cumin
• Coriander
• Plantain chips to serve
• Salt

Instructions

1. Marinate the sliced red onion in lime juice and salt — this pickles it.
2. Cook the yuca in salted water until tender; reserve cooking water.
3. Soften the chopped onion and tomato in oil; add paprika and cumin.
4. Add the yuca water and tuna; poach gently 5 minutes.
5. Flake the tuna.
6. Ladle into bowls; top with pickled onion, coriander and plantain chips.

Serving suggestions

• Eat with plenty of lime.

Storage & reheating

Keeps 2 days; better as the flavour mingles.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions