In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until they become soft and translucent.

Add the minced garlic, diced tomatoes, ground cumin, dried oregano, and ground paprika. Stir well and let it cook for a few minutes until the tomatoes release their juices.

Pour in the fish or vegetable broth and bring it to a simmer.

Add the chunks of albacore tuna to the pot. Season with salt and pepper to taste. Stir gently to combine all the ingredients.

Cover the pot and let it simmer for about 15-20 minutes until the tuna is cooked through and flakes easily.

Once the tuna is cooked, remove the pot from the heat. Stir in the fresh cilantro.

Serve the encebollado hot with cooked rice on the side. Top each bowl with sliced avocado, pickled red onions, and boiled yuca.

Squeeze some fresh lime juice over the soup for an extra burst of flavor.