Emiliano'S Tuna Machaca - cooking recipe

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

Preparation

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!