Encebollado (Ecuadorian Tuna & Yuca Soup)

Ingredients

• Tuna
• 1 lb yuca (cassava)
• 2 tomatoes
• 1/2 onion
• 5 sprigs of cilantro
• La Favorita Original
• 1 tsp paprika
• 2 tsp cumin
• Salt and pepper to taste

Directions

1. Make a sofrito with onion, tomato, cumin, chili, salt, and pepper. Then add water and the cilantro sprigs.
2. Add the tuna once the water starts to boil, and cook until the tuna is done, about 15 minutes.
3. Take out the broth and cook the yuca in it until soft.
4. Break the tuna into flakes and set aside to add later.
5. Take out the yuca and cut it into small pieces.
6. Return the chopped yuca and the tuna flakes to the broth, adjust the salt, and heat until ready to serve.
7. Before serving, top with pickled onion (curtido de cebolla).