For the pickled onion and tomato salsa

Place the thinly sliced onion in a bowl and sprinkle with 1 tablespoon of salt.

Let rest for about 10 minutes.

Cover the onions with warm water and let rest another 10 minutes

Rinse and drain the onions

Add the lime juice and a sprinkle of salt, let rest until the onions turn pinkish about 30 minutes.

Mix together the sliced tomatoes and onions, oil and cilantro, add salt to taste.

For Soup:

In a pot, heat the oil on medium heat, add in teh diced onions tomato, cumin, chili powder and salt

Add the water and cilantro sprigs, bring to boil

Add the tuna or whatever fish you are using until fully cooked about 10 minutes.

Drain the tuna reserving the broth to cook the yuca.

Break up the fish into bite sized pieces

Bring the broth to boil and add in the yuca and cook until tender about 30-40 minutes

Remove the yuca from the broth and cut into bite sized pieces.

Add everything back into the pot and re-warm if necessary.

Serve with the pickled onion and tomato salsa, and toasted corn nuts, plus some avocado and lime wedges. Enjoy!