TUNA ENCEBOLLADO (serves 4)
Base
Nivel
BÁSICO
Tiempo aprox
45 min
Calorías
492
Video
INGREDIENTS
- 1 tuna fillet with bones, skinless (approx. 28.2 oz.)
- 1 red onion, julienned
- 4 tomatoes, cut into quarters
- 1 red bell pepper, cut into large cubes
- 1 green bell pepper, cut into large cubes
- 1 cup celery, cut into large cubes
grandes (aprox. 160 g) - 1 bunch cilantro (approx. 3.5 oz.)
- ½ bunch parsley (approx. 1.8 oz.)
- 14 oz. manioc, peeled and chopped
- 8 cups water
- 2 limes
- Salt to taste
- Pepper to taste
- 1 packet (1.79 oz) Q’ocina en Casa Red Sofrito Culinary Base
PREPARATION
Season tuna fillet with salt and pepper and reserve.
In a pot, cook manioc with 2 cups water and salt to taste until completely cooked (approx. 20 mins.). Remove from heat, cut into large cubes, and reserve. Reserve broth separately.
In another pot with 6 cups water, add tomatoes, bell peppers, celery, bunch of parsley, and half bunch of cilantro. Bring to a boil and cook for 5 mins. with pot covered.
Immediately add contents of one packet of Q'ocina en Casa Red Sofrito Culinary Base and stir gently. Add tuna fillet and cook with pot covered until fully done (approx. 15 to 20 mins.). Remove from heat.
Remove tuna, debone, gently flake in layers, and reserve. Strain broth, remove cilantro and parsley, and reserve broth and vegetables separately.
In a blender, process manioc broth from Step 2, one piece of cooked manioc to thicken, and cooked vegetables from Step 5.
Strain the mix, add broth reserved in Step 5, and bring to a boil for 5 mins. Remove from heat and add salt to taste.
In a soup dish, serve over a bed of manioc cubes from Step 2, adding a portion of tuna topped with julienned onion and finely chopped cilantro.
Finally, add broth and lime juice to taste.
TIP:
For a more intense fish flavor in the broth, add a bit of the cooked tuna to the blender in Step 6.
Accompany with a portion of plantain chips.
Nota: 1 tz = 250 ml
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