To be honest, I was a little bit unsure about chorizo and tuna in a one pan dish. However I was surprised to discover that this meal brings together smoky chorizo and tender tuna with a touch of heat. I’m sure it’s going to become a favourite. The dinner combines simple ingredients with bold Mediterranean-inspired flavours. This easy dish is perfect for busy weeknights while still being impressive enough to serve to family and friends.
What tuna dinners do you enjoy? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large saucepan
- Tablespoon
- Teaspoon
- Stirring spoon
Ingredients
- Chorizo x 120g
- Onion x 1
- Garlic x 2 cloves
- Red pepper x 1
- Courgette x 1
- Rice x 200 – 300g
- Chicken stock x 600mls
- Tamari or soy sauce x 2 tbsps
- Mild or hot chili powder x 1 tsp
- Ground ginger x 1 tsp
- Smoked paprika x 1 tsp
- Cayenne pepper x 1 tsp
- Dried oregano x 1 tsp
- Salt and pepper to taste
- Tuna x 4 tins
- Sundried tomatoes x 8 – 10
- Coriander
- Oil for the pan
Method
- Score the skin of the chorizo and peel the skin off.
- Slice the chorizo lengthways and then into quarters.
- Then slice the chorizo widthways into half centimetre pieces.
- Next peel and grate the courgette.
- Slice the top from the pepper.
- Remove the core and stalk.
- Then slice and dice the flesh.
- Squash the garlic under the blade of the knife.
- Remove the skin and slice the cloves.
- Peel, slice and dice the onion.
- Put a large pan onto a high heat on the hob and add oil to the base.
- When the pan is hot add in the chorizo and fry you can see the oil from the chorizo.
- Add the onion to the base of the pan and fry until it starts to soften.
- Next add in the garlic and fry for about 30 seconds or so.
- Just until you can smell the garlic and it starts to turn golden brown.
- Then add in the peppers and fry until they start to soften.
- At this point you may need to turn the heat down and add a little bit of water to the base of the pan.
- Once the pepper has softened add in the courgette and fry for about a minute.
- Wash the rice through twice in the colander under the cold tap.
- Put the rice into a saucepan and fry for about 30 seconds to a minute.
- Add enough stock to cover the rice and then 2 centimetres above the top of the rice.
- Turn the hob on high and bring the pan to the boil.
- Add in the tamari, mild or hot chilli powder, ground ginger, smoked paprika, cayenne pepper, dried oregano and salt and pepper to taste.
- Once the pan is boiling, turn the heat down to low and leave to simmer until all the water has disappeared.
- At the end of the cooking process you may need to turn the heat up slightly but remember to stir the rice so it doesn’t stick to the bottom.
- Chop the sundried tomatoes and coriander.
- Open the tuna and drain any excess liquid from the tin.
- Now add in the tuna, sundried tomatoes and coriander.
- Stir these ingredients in until the coriander wilts down.
- Serve onto plates and enjoy.
This Chorizo and Tuna Spicy Rice with Sundried Tomatoes is proof that delicious meals don’t have to be complicated. The combination of spicy chorizo, rich tuna, sweet sundried tomatoes, and perfectly seasoned rice creates a satisfying dish full of flavour in every bite. Give it a try and let me know how it turns out. I’d love to hear your thoughts and any variations you create!
Googies Kitchen Life 