Tuna Chili Con Carne - cooking recipe

Ingredients

1 (13.5 oz) can tuna in olive oil, drained, 1/4 cup oil reserved, flesh flaked
1 None medium Spanish onion, finely chopped
1 None medium red pepper, coarsely chopped
2 cloves garlic, minced
2 None medium zucchini, coarsely chopped
1 tsp hot paprika (optional)
2 (13.5 oz) cans chopped tomatoes
1 (13.5 oz) red kidney beans, rinsed
1/2 cup fresh cilantro leaves, chopped, plus extra to serve
10.5 oz cooked long-grain brown rice, to serve
None None sour cream, to serve

Preparation

Heat reserved oil over medium-high heat. Cook onion and pepper for 5-7 mins, or until softened. Add garlic, zucchini and paprika, if using. Cook for 1 min. Add tomatoes, beans and cilantro. Season. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 mins, or until sauce thickens. Add tuna and cook for 5 mins, or until heated through.
Distribute rice between shallow serving bowls. Top with tuna mixture and sour cream. Serve sprinkled with extra cilantro.