Encebollado De Atún

Name: Encebollado De Atún
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Ecuadorian
Ingredients: 1 red onion (medium, thinly sliced); 0.25 cup fresh lime juice (plus extra wedges for serving); 1 tablespoon olive oil; 2 clove garlic (minced); 1 teaspoon cumin (ground); 0.5 teaspoon achiote (ground); 4 cup chicken broth; 15 ounce cooked yucca (drained and roughly chopped); 10 ounce albacore tuna (drained); 0.25 cup fresh cilantro (chopped, plus more for garnish); 0.5 teaspoon salt; 2 cup plantain chips (for serving)

A revitalizing and quick Ecuadorian tuna soup, featuring tender canned tuna, softened yucca, and a tangy onion and lime relish, traditionally served with plantain chips.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Cuisine: Ecuadorian
Difficulty: Easy

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein
Soy-Free
Low-Sugar

Ingredients

1 red onion (medium, thinly sliced)
0.25 cup fresh lime juice (plus extra wedges for serving)
1 tablespoon olive oil
2 clove garlic (minced)
1 teaspoon cumin (ground)
0.5 teaspoon achiote (ground)
4 cup chicken broth
15 ounce cooked yucca (drained and roughly chopped)
10 ounce albacore tuna (drained)
0.25 cup fresh cilantro (chopped, plus more for garnish)
0.5 teaspoon salt
2 cup plantain chips (for serving)

Instructions

Place thinly sliced red onion in a small bowl, cover with cold water for 5 minutes, then drain thoroughly. This removes some of the harshness. Toss the drained onion with 1/4 cup fresh lime juice and a pinch of salt. Set aside.
In a medium pot, heat the olive oil over medium heat. Add minced garlic, ground cumin, and ground achiote (or paprika). Cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle simmer. Add the chopped cooked yucca and simmer for 5-7 minutes to heat through and soften slightly. Use a fork to gently mash some of the yucca against the side of the pot to thicken the broth if desired.
Stir in the drained albacore tuna and 1/4 cup of the chopped fresh cilantro. Season with salt and black pepper to taste. Heat for another 1-2 minutes until everything is hot.
Ladle the hot encebollado into bowls. Top each serving with a spoonful of the marinated red onion and an extra sprinkle of fresh cilantro.
Serve immediately with fresh lime wedges and plantain chips on the side for crumbling over the soup.

Notes

For an even quicker version, you can skip mincing garlic and use garlic powder instead, adding it with the cumin. If you don't have yucca, cooked potato or sweet potato can be substituted.

Nutrition (per serving)

Calories: 350
Protein: 30 g
Carbohydrates: 35 g
Fat: 11 g
Fiber: 4 g
Sodium: 800 mg
Saturated Fat: 2 g
Sugar: 3 g
Cholesterol: 40 mg