3. PREPARATION
1. Prepare a rehash with the onion, the tomato, the cumin,
the chili pepper and the salt.
2. Add water and coriander sprigs.
3. Add the tuna when the water starts to boil, cook until the
tuna is ready, about 15 minutes.
4. Sink the broth where the water was cooked and save it to
cook the cassava.
5. Separate the tuna into slices, save to add later.
6. Boil the tuna broth and add the cassavas, cook until soft.
4. 7. Remove the cassavas and cut them into small
pieces.
8. Put the chopped cassavas and the tuna fish in the
broth again, rectify the salt and heat until ready to
serve. To give it more flavor, you can also prepare
an additional portion of refried and liquefy it with a
little of the broth, and incorporate this mixture into
the soup.
9. To serve the fish onion, put a good portion of the
onion and tomato tanning on top of each soup plate.
