AuthorCrystalYields4 ServingsCategoryAfrican
A traditional Cape Verdean diet is rich in fish and seafood so arroz de atum (also referred to as arroz ku atum) is a perfect taste of my island nation in one bite. Unlike most Cape Verdean dishes, it doesn't take a whole afternoon or day to make which is perfect with my busy schedule and family life.
I recommend imported tuna from Cape Verde or Portugal as the pieces are meatier and it's usually a little bit saltier than American tuna. Plus, its packed in olive oil which lends the dish a distinct taste.
Ingredients
Directions
Drain the oil from the tuna, reserve the oil and set both the tuna and oil aside.
Add about 3-4 tablespoons of the reserved oil to a deep pot or Dutch oven, then add the crushed garlic, onions and tomato.
Sauté for about 5-7 minutes, until the onions are translucent and the tomato cooks down (you can break up the tomato with a wooden spoon if you would like as it’s cooking).
Add the seasonings and sauté everything for about 30 seconds, and then add the tuna.
Use a wooden spoon to break the tuna apart slightly. I like to leave larger pieces of tuna intact.
Add the olives, bay leaf and water, and bring the pot to a boil.
Then, pour in your rice, stir it well until combined and then cover the pot.
Let let the rice cook over a very low flame for 20-25 minutes.
Do not mix or uncover the rice while it is cooking.
At the 20 minute mark, taste the rice and if you are satisfied with the texture, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5- 10 minutes.
If you decide that the rice is not soft enough, let it continue to cook for another 5-10 minutes then turn the flame off and let the covered pot rest for an additional 5-10 minutes.
Once the rice has rested, fluff it with a fork and serve.
Ingredients
Directions
Drain the oil from the tuna, reserve the oil and set both the tuna and oil aside.
Add about 3-4 tablespoons of the reserved oil to a deep pot or Dutch oven, then add the crushed garlic, onions and tomato.
Sauté for about 5-7 minutes, until the onions are translucent and the tomato cooks down (you can break up the tomato with a wooden spoon if you would like as it’s cooking).
Add the seasonings and sauté everything for about 30 seconds, and then add the tuna.
Use a wooden spoon to break the tuna apart slightly. I like to leave larger pieces of tuna intact.
Add the olives, bay leaf and water, and bring the pot to a boil.
Then, pour in your rice, stir it well until combined and then cover the pot.
Let let the rice cook over a very low flame for 20-25 minutes.
Do not mix or uncover the rice while it is cooking.
At the 20 minute mark, taste the rice and if you are satisfied with the texture, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5- 10 minutes.
If you decide that the rice is not soft enough, let it continue to cook for another 5-10 minutes then turn the flame off and let the covered pot rest for an additional 5-10 minutes.
Once the rice has rested, fluff it with a fork and serve.
