Chorizo Tuna Recipe

Prepare ingredients

Drain the canned tuna, flake it with a fork and set aside. Remove chorizo from its casing and break into small pieces. Finely chop the onion, red bell pepper, jalapeño (if using), mince the garlic, and chop the cilantro.

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Add the chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes.

Add the garlic, diced red bell pepper, and chopped jalapeño to the pan. Cook for 2–3 minutes until the pepper softens and the garlic becomes fragrant.

Push the vegetables to one side of the skillet. Add the chorizo pieces to the empty side and cook, breaking them up with a spoon, until browned and cooked through, about 5–7 minutes. If the chorizo is very oily, spoon off and discard excess oil, leaving a little for flavor.

Stir the cooked chorizo together with the softened vegetables. Sprinkle in the smoked paprika and ground cumin, stir to coat and cook for 30 seconds to bloom the spices.

Add the tomato paste and cook, stirring, for 1 minute to deepen its flavor.

Reduce heat to medium-low and add the flaked tuna to the skillet. Gently fold the tuna into the chorizo-vegetable mixture to combine, taking care not to overbreak the tuna — 1–2 minutes until just heated through.

Season the mixture with fresh lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed. Remove from heat and keep warm.

Warm the tortillas or rolls: For tortillas, heat them individually in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 350°F (180°C) oven for 5–8 minutes. For rolls, slice and toast lightly if desired.

If using the crema/sour cream/mayonnaise, mix it with the hot sauce (optional) to make a quick drizzle. Taste and adjust spiciness.

Assemble each serving: place a handful of shredded lettuce or greens on the warmed tortilla or bread, spoon 3–4 tablespoons (about 75–100 g) of the chorizo-tuna filling on top, add sliced avocado, and drizzle with the crema or sauce.

Garnish with extra cilantro and serve with lime wedges for squeezing over the filling.

Store any leftover chorizo-tuna in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying the tuna.