← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 2 Red onion, very thinly sliced
• 2 Tomato, thinly sliced
• 4 Lime, juiced, plus wedges to serve
• 1 tbsp Olive oil
• 1 handful Coriander (cilantro), chopped
• 2 tbsp Vegetable oil
• ½ Red onion, diced
• 2 Tomato, diced
• 2 tsp Cumin
• 1 tsp Chilli powder
• 2 l Water
• 5 sprigs Coriander (cilantro)
• 900 g fresh tuna (albacore or similar), in large pieces
• 500 g Cassava, peeled and cut into chunks (fresh or frozen)
• Salt
• 1 handful plantain chips (chifles), to serve (optional)

Method

1. Make the pickled onions first: rub the sliced onion with 1 tsp salt, leave 10 min, rinse well and drain. Toss with the tomato slices, lime juice, olive oil and coriander and chill until serving.
2. Heat the oil in a large pot over medium heat and cook the diced onion, tomato, cumin and chilli powder with a pinch of salt for 6–8 min, until thick and jammy.
3. Add the water and coriander sprigs and bring to the boil. Lower in the tuna and poach gently for 12–15 min, until cooked through. Lift out, cool slightly and break into chunks.
4. Add the cassava to the broth and simmer for 25–30 min, until tender but not falling apart. Take it out, remove any woody fibres and cut into bite-size pieces.
5. Strain the broth if you like a clear soup, then return the tuna and cassava and warm through for 5 min. Season with salt.
6. Ladle into bowls and pile the pickled onions on top. Serve with lime wedges and chifles or popcorn on the side.

Tips

• Fresh or frozen tuna steaks both work; canned tuna is used in a pinch, added at the end just to warm.
• Many cooks add a spoonful of ají (hot sauce) to each bowl.

Sources

Written in our own words after cross-checking these recipes:

Laylita’s Recipes Gimme Yummy