Ecuadorian Encebollado

For Ecuadorian Encebollado, cut red onions, tomatoes and fresh tuna into convenient pieces.

In a pot, warm a little fat or liquid and gently cook red onions for 3-5 minutes.

Add fresh tuna, red onions and tomatoes and pour in water.

Bring to a boil, reduce the heat, and cook until the firmest components are tender.

At the end, stir in yuca, limes and cilantro, then season with salt and pepper.

Serve the soup at the right temperature: hot for hearty soups or well chilled for cold soups.