Encebollado

Pickle the red onion

Toss the thinly sliced red onion with the lime juice and a pinch of salt and set aside to pickle while the soup cooks.

Simmer the yuca

Simmer the yuca chunks in the fish stock with the onion, garlic and cumin until almost tender, about fifteen minutes.

Add the tomato

Add the chopped tomato and continue simmering until the yuca is fully tender and the broth is lightly thickened, about ten minutes.

Poach the tuna

Slide the tuna chunks into the simmering broth and poach gently just until cooked through, about five minutes.

Season and finish

Season the soup with salt and stir in most of the chopped cilantro.

Serve topped with pickled onion

Ladle the soup into bowls, top generously with the pickled red onion and remaining cilantro, and serve with plantain chips.