2nd October 2007

Tuna Machaca

This is the first recipe we’ve made from The Border Cookbook, which features home cooking from the American Southwest and Northern Mexico. Marinated tuna is quickly seared in a pan with onion, tomatoes, and peppers. We served it with Green Rice, which is quickly becoming our go-to side dish for Southwest dishes.

Chris says:

Wow, this might be one of my favorite dishes. I love recipes like this; simple and yet really flavorful.

Lisa says:

Mmmmmmm… I agree — it’s really good, and unique!

Tuna Machaca
1/2 cup olive oil
Juice of 1 lemon
3 garlic cloves, minced
2 tsp soy sauce
1 tsp dried thyme
1 serrano, minced

1 1/2 lbs fresh tuna steak, cut in 1/2-3/4 inch dice
1 Roma tomato, chopped
1 small onion, minced
1 serrano, minced
2 green onion tops, minced
1 tbsp butter

In a shallow dish, combine the marinade ingredients. Stir in the tuna and let the mixture sit at room temperature for 15 minutes.
Warm a large, heavy skillet over high heat. Drain the tuna from the marinade. When the skillet is very hot, place the tuna and marinade that still clings to the pieces in the skillet. Immediately add the tomato, onion, serrano, and green onion tops. Fry just 1 or 2 minutes, stirring constantly. Avoid overcooking or the tuna will become dry. It should be seared on the outside with just a hint of pink remaining in the center. Stir in the butter just before removing the machaca from the heat, and serve immediately.

4 servings.

This entry was posted on Tuesday, October 2nd, 2007 at 9:27 pm and is filed under Main Dishes, The Border Cookbook. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 2 responses to “Tuna Machaca”

  1. 1
    On October 4th, 2007, Anjel said:

    I wanted to thank you for taking the time and putting all these wonderful recipes here. I have been enjoying many of them and just wanted to say thank you.

  2. 2
    On October 4th, 2007, Chris said:

    Thanks Anjel! We’ve certainly enjoyed posting them, and all of the new recipes we’ve tried as a result of starting the blog. Let me know if you make something and how it turns out.

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