Ecuadorian Tuna and Onion Soup

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A hearty coastal Ecuadorian classic, this fragrant tuna and onion soup is layered with sweet caramelized onions, tender yuca, tomatoes, and bright cilantro. Often enjoyed as a restorative breakfast, it is traditionally served with pickled red onions, lime, and crunchy plantain chips or popcorn on top.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 8 gSugar
• 32 gProtein
• 780 mgSodium
• 820 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 45 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the soup

• 2 tbsp achiote (annatto) oil
• 2 large white onions, thinly sliced
• 4 garlic cloves, minced
• 2 roma tomatoes, finely chopped
• 1 small red bell pepper, finely chopped
• 1 tsp ground cumin
• 1 lb fresh tuna steaks, cut into 1-inch chunks
• 6 cups water or fish stock
• 1 lb yuca (cassava), peeled and cut into 1-inch pieces
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro

For the pickled onions and garnish

• 1 large red onion, thinly sliced
• 1/2 cup lime juice (about 4 limes)
• 1/2 tsp salt
• 2 tbsp chopped fresh cilantro
• 4 lime wedges
• 1 cup salted popcorn or chifles (plantain chips)

Directions

1. Heat the achiote oil in a large pot over medium heat. Add the white onions and cook gently, stirring often, for 12 to 15 minutes until deeply softened and golden but not browned.
2. Stir in the garlic, tomatoes, red bell pepper, and cumin. Cook for 4 minutes until the tomatoes break down and the mixture looks jammy.
3. Add the tuna chunks and gently stir to coat without breaking them apart, cooking 2 minutes so they begin to firm up on the outside.
4. Pour in the water or fish stock, add the yuca, salt, and pepper, and bring to a boil. Reduce heat and simmer uncovered for 20 to 25 minutes, until the yuca is fork-tender and the broth is slightly cloudy.
5. While the soup simmers, make the pickled onions: toss the sliced red onion with lime juice and salt in a small bowl and let sit at least 10 minutes to soften and turn bright pink.
6. Stir the cilantro into the finished soup and taste for salt, adjusting as needed. The broth should be tangy, savory, and lightly spiced.
7. Ladle the soup into deep bowls, making sure each portion has plenty of yuca and tuna.
8. Top each bowl with a generous spoonful of pickled red onions, a squeeze of fresh lime, more cilantro, and a handful of popcorn or chifles for crunch.
9. Serve immediately with extra lime wedges on the side and extra pickled onions at the table.

Cook’s Notes

• Use fresh tuna for the most authentic flavor; canned tuna in water works in a pinch but reduce simmer time to just 5 minutes so it does not toughen.
• Yuca must be cooked until fully tender; test by piercing with a fork and remove any woody core strings before serving.
• Achiote oil gives the soup its signature deep golden-red color; substitute with vegetable oil plus a pinch of paprika if needed.
• For a traditional hangover-cure presentation, serve with a hard-boiled egg on the side.
• The pickled onions can be made up to 4 hours ahead and improve as they sit; drain off excess liquid before topping.

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