Emiliano's Tuna Machaca

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons/30 ml canola oil

2 cloves garlic, 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

A few sprigs fresh oregano, leaves finely chopped

Salt and freshly ground black pepper

Tortillas, warmed, for serving

Lime wedges, for serving


  1. 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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