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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Onioned Tuna Soup I first tasted this soup at La Canoa, a restaurant in Guayaquil, Ecuador. They prepared the tuna in the popular style of leaving it mostly rare, then they added it to the soup right before serving. When we serve the soup at the Patria, we use all the meaty trimmings from the tuna steaks we've served as full portions. 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 |
Directions:
1. Place the yuca in a large stockpot and add water to cover. Bring to a boil, then decrease the heat and simmer gently for about 30 minutes. Remove from the heat and let cool in the water.
2. Heat the oil in a separate stockpot over high heat. Add the onion and half of the tomatoes and cook for 10 minutes. Add the garlic and stock, and bring to a boil. Decrease the heat to low and simmer for 20 minutes. Add the tuna and yuca and cook for 5 minutes.
3. Stir in the parsley and cilantro and season to taste with salt and pepper. Immediately ladle the soup into bowls. Float some of the red onion slices on the surface of each soup, and top with the remaining diced tomatoes. Squeeze lime juice over the onions and sprinkle the corn nuts over the onions and tomatoes. Serve with the remaining lime wedges on the side.
4. Latin Ladles
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