This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal! Keep reading for the recipe.
A Potato Festival
On the weekend I tested this recipe, my family and I were up north in Hillman, Michigan where we have a cabin the middle of literal NOWHERE. No really. You drive through three miles of one-track road before getting to the gate that leads into our property. There’s not phone service or wifi or even a grocery store within 45 minutes to pick up a freaking forgotten tomato (ahem, I forgot my tomatoes and couldn’t make the other meal that I had planned. I’m not bitter. Only a little.)
We spent Saturday morning/early afternoon at the Posen Potato Festival, a tradition that my family has been attending since I was a little kid. After that, I helped my dad run the tractor for a few hours, turning over his planting fields to leave room for the winter wheat he’s planting. I’m sure ya’ll didn’t guess I had a country side to me, huh?
Tuna and Rice is the Perfect Quick Recipe
Anyways, after a full day out and about, and the fact that I was then covered in dirt and it was already 7:30, I had little motivation for cooking dinner. Luckily, this Rice with Tuna (Arroz con Atum) recipe was perfect for this instance. It only took from 7:30 to 8:00 for my dinner to be fully prepared, cooked, and on the table. That’s a win in my book!
Canned Tuna vs Tuna Steak
This dish is normally made with canned tuna. I watched a few YouTube videos before deciding to make this dish myself, and I heard that if you didn’t pick the highest quality canned tuna, the dish wouldn’t be as delicious as it could be.
My trip to Kroger left me nervous that I wasn’t choosing the best tuna… instead, I walked over to the fish counter and ordered tuna steaks instead. If the locals were telling me that I needed high quality tuna, high quality tuna is what I was going to buy. This was definitely the best way to present the tuna in this dish!
Adding Tuna to your Tuna and Rice
Tuna is, of course, popular in Cabo Verde because Cabo Verde is an island nation with an abundance of tuna. If you don’t like tuna, you could also make this dish with chicken. However, I only ate tuna once before, so I didn’t think I liked tuna muchmyself. After trying this dish, I’d recommend making it at least once with tuna to try it… I think you’ll like it!
Cooking your Tuna and Rice
Take care in cooking your tuna in this dish. If tuna is overcooked, it becomes tough and chalky. Tuna typically takes about ten minutes to cook through, so make sure to wait the five minutes before adding the tuna into the rice dish. This way, the rice and the tuna will complete cooking at the same time.
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If you liked this recipe, you might also like some of the other rice dishes on my website:
- Fat Rice from Burkina Faso
- Kabuli Pulao from Afghanistan
- Red Beans and Coconut Rice from Belize
- Muhammar Sweet Rice from Bahrain
- Pigeon Peas and Rice from The Bahamas
- Rice with Vermicelli from Armenia
Don’t forget to also follow me on Pinterest for more recipes from around the world!
Rice with Tuna
This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal!
- 1/3 cup olive oil
- 1 medium onion chopped
- 4 roma tomatoes chopped
- 3 cloves garlic chopped
- 2 beef bouillon cubes
- 6 bay leaves
- 1 1/2 cups long grain white rice
- 3 cups water
- 16 oz. Tuna steak cut into ½ inch cubes
- Salt and pepper to taste
In a large pot, heat the olive oil over medium heat.
Add the onion, tomatoes, and garlic, and allow to sauté in the olive oil until fragrant, about 6 minutes.
Add the bay leaves and the two bouillon cubes. Continue stirring until the bouillon cubes melt into the rest of the oil.
Add the rice and the water into the pot, stirring to combine them with the other ingredients. Top with a lid, and set a timer for 5 minutes.
After 5 minutes, remove the lid and add the tuna into the pot. Stir to combine. Replace the lid on the pot and continue cooking for another 10 minutes.
After ten minutes, fluff the rice with a fork and serve. Enjoy!
Leave a comment on this recipe letting me know what you thought!
Recipe copyright The Foreign Fork. For educational or personal use only.