Encebollado

Place the yuca cubes in a large pot with six cups of salted water, half the diced tomatoes, half the garlic, and a teaspoon of cumin. Bring to a boil and cook for twenty-five minutes until the yuca is completely tender and beginning to split at the edges.

While the yuca cooks, prepare the curtido by tossing the thinly sliced red onion rings with the lime juice, a pinch of salt, and a handful of chopped cilantro. Let this quick pickle sit for at least twenty minutes, tossing occasionally.

Remove the cooked yuca from the broth with a slotted spoon and set aside, keeping the broth simmering. Add the remaining diced tomatoes and garlic to the broth and cook for five minutes to build a rich, tomatoey base.

Season the tuna chunks with salt and pepper. Gently lower them into the simmering broth and poach for five to seven minutes until the fish is just cooked through but still slightly pink in the very centre for optimal texture.

Return the cooked yuca to the pot and stir gently to combine. Taste the broth and adjust seasoning with salt, pepper, and additional cumin. The soup should be flavourful enough to drink on its own as a clear, slightly thick broth.

Ladle the encebollado into deep bowls, ensuring each serving has generous portions of tuna and yuca. Top each bowl with a heap of the lime-pickled red onion curtido and a generous sprinkle of fresh chopped cilantro.

Serve immediately with banana chips on the side for crumbling into the soup and additional lime wedges for squeezing. This soup is considered Ecuador's national hangover cure and is traditionally eaten for breakfast or late at night.