Recipes+
Ingredients
Method
1.Drain 1 1/4 cup oil from tuna into a large saucepan. Heat over moderately high heat. Discard remaining oil. Flake tuna flesh. Add onion and capsicum to pan; cook and stir for 5-7 minutes or until softened. Add garlic, zucchini and paprika; cook and stir for 1 minute.
2.Add tomato, beans and coriander. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until sauce thickens. Add tuna; cook and stir for 5 minutes or until heated.
3.Spoon rice into shallow serving bowls. Top with tuna mixture and sour cream. Serve sprinkled with extra coriander.
Leftovers are delicious with grated cheese in toasted sandwiches. When using canned tomatoes, try adding 1 teaspoon sugar to sweeten a little. You’ll need to cook about 1 cup rice.
Note
