Rice with Tuna

A bowl of tuna rice with salt and pepper shakers next to it.

5 from 1 vote

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!

Course Main Course

Cuisine Cabo Verdean

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 403kcal

Author Alexandria Drzazgowski

Equipment

Pot(s)

Ingredients

⅓ cup olive oil
1 medium onion chopped
4 roma tomatoes chopped
3 cloves garlic chopped
2 beef or chicken bouillon cubes (I prefer beef)
3 bay leaves
1 ½ cups long grain white rice
3 cups water
16 oz. Tuna steak cut into ½ inch cubes
Salt and pepper to taste

Instructions

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.
Remove the pot from the heat but keep the lid on. Let it sit for 5 minutes.
After 5 minutes, fluff the rice with a fork and serve. Enjoy!
Leave a comment on this recipe letting me know what you thought!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.