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!

14 Ratings
Directions for: Emiliano's Tuna Machaca


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.

See more: Mexican, Easy, Fish, Hot and Spicy, Vegetables, Herbs, Summer


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