Encebollado

Ingredients

Quantities for 4 servings.

• 700 g Tuna, fresh, in one piece
• 700 g Cassava, peeled, in batons
• 2 piece Red onion, thinly sliced
• 3 piece Tomatoes
• 3 piece Lime
• 2 tsp Ground cumin
• 30 g Coriander
• 4 clove Garlic
• 40 ml Vegetable oil
• to taste Salt and pepper

Method

1. Cure the onion in the juice of two limes with salt and leave it at least fifteen minutes.
2. Fry the garlic and tomatoes with the cumin for five minutes, add a litre and a half of water and bring it up.
3. Lower in the tuna whole and poach it fifteen minutes on a low heat. Fish does not tolerate a hard boil.
4. Lift out the fish, strain the broth and return it to the heat. Cook the cassava in it for twenty minutes, until soft.
5. Flake the tuna coarsely, discarding the dark parts, and return it to the pot for two minutes.
6. Ladle it out and top with the cured onion and its juice and coriander. Serve with a wedge of lime.