Emiliano's Tuna Machaca

Name: Emiliano's Tuna Machaca
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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

Recipe courtesy of Chuck's Week Off: Mexico

Show: Chuck's Week Off: Mexico

Episode: Cabos

Emiliano's Tuna Machaca

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

294

Total Fat

8

Saturated Fat

1

Carbohydrates

11

Dietary Fiber

2

Sugar

4

Protein

43

Cholesterol

66

Sodium

679

Total: 20 min
Prep: 10 min
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

294

Total Fat

8

Saturated Fat

1

Carbohydrates

11

Dietary Fiber

2

Sugar

4

Protein

43

Cholesterol

66

Sodium

679

Total: 20 min
Prep: 10 min
Cook: 10 min

Ingredients

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

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.