Tuna Chilli

How to make Tuna Chilli

Prep Time: 5 minutes        |        Cook Time: 15 minutes        |        Serves: 2

Ingredients

• 2 tins Portview spicy Mexican style tuna with beans
• 400g New Season red kidney beans, drained
• 1 cup Remano passata
• ½ medium red onion, diced
• 1 clove garlic, minced
• 1 tsp Stonemill ground cumin
• 1 tsp Stonemill smoked paprika
• ½ cup Emporium Selection club cheddar cheese, shredded
• 1 small avocado, diced
• 2 tbsp Westacre Dairy sour cream
• 1 tbsp The Olive Tree extra virgin olive oil
• Stonemill sea salt and black pepper, to taste
• Chopped red chilli, to serve (optional)
• Chopped coriander leaves, to serve (optional)

Method

1. Heat the olive oil in a medium-sized saucepan over medium heat.
2. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in the passata, cumin, paprika and kidney beans. Simmer for 5 minutes, stirring occasionally.
4. Add the tuna with beans and cook for a further 2 minutes, just until heated through. Season with salt and pepper to taste.
5. Divide the chilli mixture between 2 bowls.
6. Top each bowl with shredded cheddar, avocado slices, sour cream and optional coriander and chilli.
7. Serve hot with crusty bread, corn chips or steamed rice on the side.

Optional: Use half a jar of El Tora salsa dip for chunkier texture.

Tip: Squeeze over fresh lime juice before serving.