Emiliano's Tuna Machaca
- prep time10 min
- total time 16 min
- serves 4
Chuck uses a disca on the show, but a wok will get the job done too!
2 Tbsp (30 mL) canola oil
2 clove garlic, minced
1 ½ lb(s) (675 g) fresh tuna, cut in chunks
1 onion, thinly sliced
1 poblano chilli, finely chopped
2 tomatoes, seeded and sliced
A few sprigs of fresh oregano, finely chopped
salt and pepper
1. Heat oil in a wok or a non-stick pan. Add garlic, then add tuna and cook for 3-4 minutes breaking the pieces as it cooks. Add onion and poblano chilli and continue cooking for 2 minutes. Add tomatoes and oregano. Season with salt and pepper.
2. Serve warm with tortillas and a squeeze of lime.