Tuna Fajita Bowl

Ingredients

• For the Tuna Fajita Mix
• Olive oil 1
• Red onion 1 medium, sliced
• Bell peppers (mixed colours) 2 medium, sliced
• Tuna in brine or oil 2 x 150g cans, drained
• Fajita seasoning mix 1-2 tablespoons
• Lime 1/2, juiced
• For the Bowl
• Cooked rice (basmati or brown) 200g dry weight (approx. 600g cooked)
• Black beans 1 x 400g can, drained and rinsed
• Sweetcorn 1 x 150g can, drained, or 150g frozen
• Avocado 1 ripe, sliced
• Fresh coriander small bunch, chopped
• Salsa 100g

Method

1. Prepare your vegetables: slice the red onion and bell peppers. Drain and rinse the black beans and sweetcorn if using canned.
2. Heat the olive oil in a large frying pan or wok over a medium-high heat. Add the sliced onion and peppers and stir-fry for 5-7 minutes until softened but still slightly crisp.
3. Add the drained tuna to the pan. Break it up with a spoon and stir in the fajita seasoning. Cook for another 2-3 minutes until the tuna is heated through and coated in the spices.
4. Squeeze the lime juice over the tuna and vegetable mixture and stir well. Remove from the heat.
5. To assemble the bowls, divide the cooked rice between two serving bowls. Top with the black beans and sweetcorn.
6. Spoon the tuna fajita mixture over the rice, beans, and sweetcorn.
7. Garnish each bowl with sliced avocado, chopped fresh coriander, and a dollop of salsa.