(WSVN) - No stove is needed for this Mexican-style dish with tuna and shredded beef. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Miguel Angelo Gomez Navarro
The Restaurant: PEZ, Miami
The Dish: Tuna and Machaca Tostada
1 ea. tostada
1/2 tsp. habanero cream
1 tbsp. salsa Mexicana
1 oz ponzu
1 tsp. machaca
Sesame seeds (as desired)
green onions (as desired)
5 1/2 oz diced tuna (fresh yellowfin)
Method of Preparation:
- In a mixing bowl, add the tuna, salsa Mexicana, machaca and ponzu. Mix well.
- Spread the habanero cream on top of the tostada, and put the mix tuna on top, and then sprinkle with the sesame seeds. Add avocado on top of the tuna, then the machaca and finish with green onions.
Serves: 1 each
- Vena Cava Cabernet Sauvignon
20 W Flagler St.
Miami, FL 33130
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