Encebollado de Atun Recipe

Name: Encebollado de Atun
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound yuca, peeled, cored, and cut into 1 1/2- to 2-inch lengths; 3 tablespoons olive oil; 1 white onion, diced (about 1 cup); 4 plum tomatoes, diced; 6 cloves garlic, finely chopped; 1 gallonFish Stock; 1 1/2 pounds tuna, cut into 2-inch pieces; 5 sprigs parsley, coarsely chopped; 1 bunch cilantro, leaves coarsely chopped; salt and freshly ground black pepper; 1 red onion, thinly sliced; 6 limes, quartered; corn nuts

Servings: persons

1 pound yuca, peeled, cored, and cut into 1 1/2- to 2-inch lengths
3 tablespoons olive oil
1 white onion, diced (about 1 cup)
4 plum tomatoes, diced
6 cloves garlic, finely chopped
1 gallonFish Stock
1 1/2 pounds tuna, cut into 2-inch pieces
5 sprigs parsley, coarsely chopped
1 bunch cilantro, leaves coarsely chopped
salt and freshly ground black pepper
1 red onion, thinly sliced
6 limes, quartered
corn nuts

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.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound yuca, peeled, cored, and cut into 1 1/2- to 2-inch lengths, 3 tablespoons olive oil, 1 white onion, diced (about 1 cup), 4 plum tomatoes, diced, and more.

Yes, Encebollado de Atun falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Encebollado de Atun

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