Recipe

Arroz de Atum – Cape Verdean Rice with Tuna

Crystal of CrumbSnatchedAuthorCrystalYields4 ServingsCategory
Total Time40 mins

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

 1 13.85oz can of Cape Verdean/Portugese tuna (or any tuna packed in olive oil)
 2 cups Long grain rice, I like Jasmin
 1 Small onion, diced
 1 tbsp Crushed garlic
 1 Bay leaf
 1 Small tomato, quartered
 2 ½ cups Water
 1 cup Manzanilla olives, whole
 1 Packet of yellow sazon OR 1 tsp paprika + 1 tsp annatto
 12 tsp Salt
 ½ tsp Black pepper

Directions

1

Drain the oil from the tuna, reserve the oil and set both the tuna and oil aside.

2

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).

3

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.

4

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.

5

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

 1 13.85oz can of Cape Verdean/Portugese tuna (or any tuna packed in olive oil)
 2 cups Long grain rice, I like Jasmin
 1 Small onion, diced
 1 tbsp Crushed garlic
 1 Bay leaf
 1 Small tomato, quartered
 2 ½ cups Water
 1 cup Manzanilla olives, whole
 1 Packet of yellow sazon OR 1 tsp paprika + 1 tsp annatto
 12 tsp Salt
 ½ tsp Black pepper

Directions

1

Drain the oil from the tuna, reserve the oil and set both the tuna and oil aside.

2

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).

3

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.

4

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.

5

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.

Arroz de Atum – Cape Verdean Rice with Tuna

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