I made this dish on Sunday, June 17. The name of the dish has at its root the Spanish word for onion (cebolla) because the tuna and yuca soup is topped with pickled red onions. I was the only one who tried it, as Andy was super tired after spending the weekend at his 10-year high school reunion. He also was put off with the idea of tuna soup, but not nearly as much as my mom was! I have to admit that it sounded strange to me as well, but found it to be pretty tasty. The tuna, I felt, was overcooked, and was the worst element of the meal. If I ever were to make this again, I would simmer the tuna for probably 10 minutes instead of 15; I like my tuna rare. I really liked the flavor of the broth, and liked the chunks of yuca in the soup.
Yuca root, which is also called cassava and manioc, is a very common starchy, tuberous root from the tropics. I was able to find it at Whole Foods. The best way I can describe it is as a cross between a potato and a parsnip. I liked the chunks of it in the soup. This is what it looks like before being prepped (I'm aware of how much this looks like a turd):
To prepare it, I cut off the ends and then peeled it with a vegetable peeler. There is a layer between the skin and the meat that is magenta colored, and I read that it is an irritant (designed to fend off insects and other yuca eaters), so I wore latex gloves so as to not irritate my skin.
Here is the recipe, which I found on a woman named Laylita's blog:
Pickled Onion and Tomato Salsa