Emiliano'S Tuna Machaca

• 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

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.
2. Cook's Note:
3. Chuck uses a disca on the show, but a wok will get the job done too!

canola oil, garlic, fresh tuna, onion, poblano chile, tomatoes, oregano, salt, tortilla, lime

Taken from www.food.com/recipe/emiliano-s-tuna-machaca-531988 (may not work)