An Ecuadorian seafood dish built on whole ingredients.

Servings: 4
Active time: 45 min
Total time: 1 h

Organic sourcing

Consider sourcing organic bell pepper due to its presence on the EWG Dirty Dozen list. Organic cilantro may also contain fewer pesticide residues.

Ingredients

• 500 g fresh tuna fillet
• 500 g yuca (cassava), peeled and cut into chunks
• 1 large red onion, thinly sliced
• 3 tomatoes, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1.5 liters water
• 2 tbsp lime juice
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground achiote
• to taste sea salt
• to taste black pepper
• 1/4 cup fresh cilantro, chopped

Method

1. Rinse the tuna fillet and pat dry with paper towels. Set aside.
2. In a large pot, bring the water to a boil. Add the yuca chunks and cook until tender, about 20 minutes.
3. While the yuca cooks, in a separate pot, heat olive oil over medium heat. Sauté garlic, tomatoes, and bell pepper.
4. Add ground cumin and achiote to the sauté mixture. Cook for another 5 minutes until fragrant.
5. Add the tuna to the vegetable mixture, cover with a lid, and let it simmer for 10 minutes.
6. Remove tuna and flake into large pieces. Strain the yuca and reserve the cooking water.
7. Mix sliced onions with lime juice, salt, and pepper. Let it marinate while finishing the soup.
8. Add reserved yuca cooking water to the tuna and vegetables. Adjust seasoning with salt and pepper.
9. Add flaked tuna and cooked yuca back to the pot. Simmer for 5 more minutes to combine flavors.
10. Serve hot, garnished with marinated onions and fresh cilantro.

Notes

• You can substitute fresh tuna with canned tuna in water for convenience.
• Serve with sliced avocado and lime wedges for garnish.
• Leftovers can be stored in the refrigerator for up to 2 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Ecuadorian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.