Name: Tuna jambalaya
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 1 red onion, diced; 2 clove garlic, chopped; 1 green pepper, with seeds removed, sliced; 1 chorizo sausage, thinly sliced; 1/2 cup long-grain rice; 1 teaspoon paprika; 400 gram can crushed tomatoes; 2 cup cold water; 425 gram can tuna in spring water, drained and flaked; 3 tablespoon chopped parsley; salt and freshly ground black pepper

Ingredients

1 tablespoon olive oil

1 red onion, diced

2 clove garlic, chopped

1 green pepper, with seeds removed, sliced

1 chorizo sausage, thinly sliced

1/2 cup long-grain rice

1 teaspoon paprika

400 gram can crushed tomatoes

2 cup cold water

425 gram can tuna in spring water, drained and flaked

3 tablespoon chopped parsley

salt and freshly ground black pepper

Method

1.Heat oil in a large pan, add onion, garlic and sliced pepper and cook for 5 minutes, stirring often. Add chorizo, rice and paprika and stir-fry for 2 minutes.

2.Add tomato puree and water. Bring to the boil then cover and simmer gently for 20 minutes.

3.Fluff up rice and stir in tuna, parsley and salt and pepper, to taste. Serve immediately.

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Ingredients

Method

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