Can I use frozen yuca?
Yes, frozen yuca can be used. Thaw it first, then follow the same cooking instructions.
LUNCH
Ecuadorian Encebollado (Tuna and Onion Soup) with Yuca
Experience the vibrant flavors of Ecuador with this hearty Encebollado, a comforting tuna and onion soup featuring tender yuca. This traditional dish is known for its rich broth and refreshing pickled red onion topping, perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Prepare the pickled red onion: In a small bowl, combine the thinly sliced red onion, white vinegar, and a pinch of salt. Mix well and set aside to marinate while you prepare the soup.
02
Cook the yuca: Place the peeled and cut yuca chunks in a large pot and cover with water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the yuca is tender when pierced with a fork. Drain and set aside.
03
Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced white onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic, ground cumin, and ground coriander. Cook for 1 minute more until fragrant.
04
Simmer the broth: Pour in the fish broth (or water) and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
05
Add tuna and yuca: Gently add the tuna cubes and cooked yuca to the simmering broth. Cook for 5-7 minutes, or until the tuna is cooked through and flakes easily. Season with salt and black pepper to taste.
06
Finish and serve: Stir in the 1/2 cup of fresh cilantro. Ladle the hot encebollado into bowls. Top each serving generously with the pickled red onion and a sprinkle of fresh cilantro.
07
Serve immediately with lime wedges and a side of chifles (plantain chips) if desired.
About This Recipe
Experience the vibrant flavors of Ecuador with this hearty Encebollado, a comforting tuna and onion soup featuring tender yuca. This traditional dish is known for its rich broth and refreshing pickled red onion topping, perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer broth, you can use homemade fish stock. Don't overcook the tuna, as it can become dry and tough. The pickled red onions are crucial for the authentic flavor, so don't skip them!
Easy Substitutions
If fresh tuna is unavailable, canned tuna (drained) can be added in the last 2 minutes of cooking. For a vegetarian version, omit the tuna and use vegetable broth, adding extra vegetables like carrots or potatoes. If yuca is hard to find, potatoes can be used as a substitute, though the texture will be different.
Storage & Reheating
Store leftover Encebollado in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed. The pickled onions are best stored separately and added just before serving.
Serving Suggestions
Serve with a side of crispy plantain chips (chifles) for dipping. Offer lime wedges for an extra burst of citrus. A small bowl of toasted corn (maíz tostado) can add a delightful crunch. For a complete meal, pair it with a simple avocado salad.
Common Mistakes
Overcooking the tuna: Tuna cooks quickly; overcooking will make it dry and unappetizing. Cook just until it flakes. Not pickling the red onions long enough: The pickled onions (curtido) are essential for flavor and texture. Allow them at least 15-20 minutes to marinate. Using too much water for yuca: Ensure the yuca is just covered with water to concentrate its flavor. Forgetting to season: Taste and adjust salt and pepper throughout the cooking process, especially after adding the broth and tuna.
Frequently Asked Questions
What kind of tuna is best for Encebollado?
Fresh albacore or yellowfin tuna steaks are ideal for their firm texture and mild flavor. If using canned, choose tuna packed in water or olive oil.
Can I make this soup spicy?
Absolutely! Add a pinch of aji (Ecuadorian chili paste) or a finely diced jalapeño or serrano pepper to the sofrito base for a spicy kick.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, provided your fish broth does not contain gluten.
MORE TO KNOW
Encebollado is a beloved national dish of Ecuador, often enjoyed as a hearty breakfast or lunch. Its unique flavor comes from the combination of tender tuna, starchy yuca, and the bright, tangy kick of the pickled red onions (curtido). The broth is typically infused with a sofrito base of onion, garlic, and spices, creating a deeply savory and aromatic foundation. While often served with chifles (fried plantain chips), it's also common to find it accompanied by toasted corn or bread. The key to a great Encebollado lies in balancing the richness of the soup with the acidity of the curtido, providing a refreshing contrast that makes each spoonful a delight.
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