Emiliano's Tuna Machaca

Name: Emiliano's Tuna Machaca
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons/ 30 ml canola oil; 2 garlic cloves, minced; 1 1/2 pounds/ 675 g fresh tuna, cut in chunks; 1 onion, thinly sliced; 1 poblano chile, finely chopped; 2 tomatoes, seeded and sliced; 3 sprigs fresh oregano, leaves finely chopped; salt & freshly ground black pepper; tortilla, warmed, for serving; lime wedge, for serving

Submitted by Chuck Hughes

"Recipe courtesy Chuck Hughes"

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photo by Food.com

Ready In:: 20mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons/ 30 ml canola oil
2 garlic cloves, minced
1 ¹⁄₂ pounds/ 675 g fresh tuna, cut in chunks
1 onion, thinly sliced
1 poblano chile, finely chopped
2 tomatoes, seeded and sliced
3 sprigs fresh oregano, leaves finely chopped
salt & freshly ground black pepper
tortilla, warmed, for serving
lime wedge, for serving

directions

Heat the oil in a wok or a nonstick pan. Add the garlic, then add the tuna and cook for 3 to 4 minutes, breaking the pieces as it cooks. Add the onions and poblano chile and continue cooking for 2 minutes. Add the tomatoes and oregano. Season with salt and pepper. Serve warm with tortillas and a squeeze of lime.
Cook's Note:
Chuck uses a disca on the show, but a wok will get the job done too!

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RECIPE SUBMITTED BY

Chuck Hughes

United States

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.

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