Encebollado De Atun
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Place the yuca in a large stockpot and add water to cover
2
Bring to a boil, then decrease the heat and simmer gently for about 30 minutes
3
Remove from the heat and let cool in the water
4
Heat the oil in a separate stockpot over high heat
5
Add the onion and half of the tomatoes and cook for 10 minutes
6
Add the garlic and stock, and bring to a boil
7
Decrease the heat to low and simmer for 20 minutes
8
Add the tuna and yuca and cook for 5 minutes
9
Stir in the parsley and cilantro and season to taste with salt and pepper
10
Immediately ladle the soup into bowls
11
Float some of the red onion slices on the surface of each soup, and top with the remaining diced tomatoes
12
Squeeze lime juice over the onions and sprinkle the corn nuts over the onions and tomatoes
13
Serve with the remaining lime wedges on the side
14
Place the yuca in a large stockpot and add water to cover
15
Bring to a boil, then decrease the heat and simmer gently for about 30 minutes
16
Remove from the heat and let cool in the water
17
Heat the oil in a separate stockpot over high heat
18
Add the onion and half of the tomatoes and cook for 10 minutes
19
Add the garlic and stock, and bring to a boil
20
Decrease the heat to low and simmer for 20 minutes
21
Add the tuna and yuca and cook for 5 minutes
22
Stir in the parsley and cilantro and season to taste with salt and pepper
23
Immediately ladle the soup into bowls
24
Float some of the red onion slices on the surface of each soup, and top with the remaining diced tomatoes
25
Squeeze lime juice over the onions and sprinkle the corn nuts over the onions and tomatoes
26
Serve with the remaining lime wedges on the side