Ecuadorian Tuna Salad with Cassava (Ensalada de Yuca y Atún)
If you’ve never tried Ensalada de Yuca y Atún, get ready for your new favorite way to enjoy tuna salad. This version, inspired by the coastal flavors I grew up with through my Ecuadorian family, is refreshing, balanced, and delicious. It’s the kind of dish that instantly transports me to warm afternoons in Guayaquil simple, satisfying, and always full of life.
Growing up in California and later moving to Miami, food always kept me connected to my roots. My parents are both from Guayaquil, where dishes featuring seafood are part of our everyday meals. Tuna, yuca, and lime- these ingredients tell a story of our coastal culture, where freshness and bold flavors reign.
For this recipe, I’m partnering with Van Ecuador, whose high quality tuna brings this salad to life. Their tuna is wild caught and packed with just water, tuna, and salt or in olive oil with tuna and salt for extra richness. Quality tuna makes all the difference here, giving you clean flavor and that tender, flaky texture we love. You can check out their products [here] for easy shopping and to explore their full line of sustainably sourced seafood.
Before You Get Started
- Use high-quality wild-caught tuna for the best texture and flavor.
- Serve it chilled for a refreshing summer friendly meal.
- Add plenty of lime juice for brightness and balance against the creamy mayonnaise.
- Plantain chips on the side add that signature Ecuadorian crunch.
What You’ll Need for This Ecuadorian Tuna Salad
- Wild-caught tuna– The star of this dish, clean, flavorful, and sustainably sourced.
- Yuca (cassava)- Naturally starchy and slightly sweet, it adds body and comfort to the salad.
- Mayonnaise- Adds creaminess and helps tie together all the ingredients.
- Fresh lime juice- Brings a bright, citrusy layer that lifts every bite.
- Red onion- Adds crunch and that mild sharpness that pairs perfectly with tuna.
- Tomate de árbol ají (or favorite Ecuadorian aji)- Introduces gentle heat and depth of flavor.
- Fresh cilantro- For a fresh, herbal note that completes the coastal vibe.
- Avocado-Adds creaminess and richness to balance the flavors.
- Salt. Brings everything into balance.
- Plantain chips (chifles)- Crunchy, salty perfection for topping and serving.
Open and drain the tuna, then gently flake it into a bowl. This creates the base for a classic Ecuadorian yuca and tuna salad.
Add cooked yuca, mayonnaise, and fresh lime juice to the tuna. Gently fold to keep the yuca tender and intact.
Add cilantro and a drizzle of tomate de árbol ají for bold, authentic flavor.
Fold in the onion curtido
Variation Ideas
- Add diced tomato. Brings freshness and color to your salad.
- Serve the ají on the side. That way, everyone can adjust the spice level.
- Use potato instead of yuca. A good stand-in if you can’t find yuca locally.
- Swap mayonnaise for blended cottage cheese. Adds protein and a lighter texture.
How to Store Ensalada de Yuca y Atún
Transfer leftovers to an airtight container and refrigerate for up to 2 days. If making ahead, keep the avocado separate and add it right before serving. Avoid freezing this salad, as the mayonnaise and yuca can lose their texture.
Commonly Asked Questions
Can I use frozen yuca for this recipe?
Yes! Frozen yuca works perfectly. Just cook it until tender, let it cool, and continue with the recipe as usual.
What kind of tuna should I buy?
Look for sustainably caught, wild tuna packed in either water or olive oil with minimal ingredients (just salt and tuna). This ensures clean flavor and good texture — exactly what makes this recipe shine.
Is this salad served warm or cold?
Traditionally, it’s served chilled or at room temperature. The cool temperature enhances the creamy, citrusy flavors.
What should I serve with it?
It’s amazing with fried plantains, a side of avocado slices, or even rice. And don’t skip the crunchy chifles on top!
Ecuadorian Yuca and Tuna Salad
Ingredients
Instructions
- 1. If making a quick curtido, place the thinly sliced red onion in a bowl, sprinkle with a pinch of salt, and squeeze over some lime juice. Toss and let sit while you prepare the salad so it softens and mellows.
- 2. In a large bowl, add the drained tuna and gently break it up with a fork into chunky flakes.
- 3. Add the cubed cooked yuca to the bowl with the tuna. Drizzle in the mayonnaise and the juice of 2 limes. Gently fold everything together so the yuca stays mostly intact.
- 4. Stir in the chopped cilantro and 1–2 tablespoons of tomate de árbol ají. Taste and add more lime, ají, or salt as needed. The flavor should be bright, a little spicy, and well seasoned.
- 5. If using the onion curtido, drain off any excess liquid and fold some into the salad, or pile it over the top for a more encebollado-style presentation. If skipping curtido, add the raw thinly sliced onion directly into the salad and mix gently.
- 6. Right before serving, top the salad with the diced or sliced avocado. Finish with an extra squeeze of lime and a pinch of salt over the avocado.
- 7. Serve the ensalada de yuca y atún on a shallow platter, crowned with avocado and a generous handful of plantain chips. Offer extra plantain chips and more tomate de árbol ají on the side so everyone can add crunch and heat at the table.
