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Arroz de Atum
Cape Verdean Tuna Rice
Arroz de Atum is a flavorful and satisfying one-pot dish from Cape Verde, featuring rice cooked with tuna, onions, tomatoes, garlic, and olives. It's a quick and easy meal, perfect for weeknights, showcasing the islands' love for seafood.
đ§ Ingredienser
- 13.58 ounce can Tuna packed in olive oil(preferably imported from Cape Verde or Portugal, drained, reserve oil)
- 2 cups Long-grain rice(Jasmine or Basmati recommended)
- 1 small Onion(diced)
- 1 tablespoon Garlic(crushed)
- 1 small Tomato(quartered)
- 1 Bay leaf
- 1 cup Manzanilla olives(pitted)
- 2.5 cups Water
- 1 Yellow sazon packet(or 1 tsp paprika + 1 tsp annatto)
- 1.5 teaspoons Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
đšâđł Instruktioner
- 1
Drain the oil from the tuna, reserving about 3-4 tablespoons. Set the tuna aside.
đĄ Proffstips: Using the tuna's oil adds extra flavor to the rice. - 2
Heat the reserved tuna oil in a deep pot or Dutch oven over medium heat. Add the diced onion, crushed garlic, and quartered tomato. Sauté for 5-7 minutes until the onions are translucent and the tomato begins to break down.
- 3
Stir in the yellow sazon packet (or paprika and annatto), salt, and pepper. Sauté for another 30 seconds until fragrant.
- 4
Add the drained tuna to the pot and gently break it apart with a spoon, leaving some larger pieces intact. Stir to combine.
- 5
Pour in the water and add the bay leaf and olives. Bring the mixture to a boil.
đĄ Proffstips: Taste the boiling water and adjust seasoning if needed before adding rice. - 6
Rinse the rice thoroughly. Add the rinsed rice to the boiling liquid, stir well, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes without uncovering or stirring.
đĄ Proffstips: Resist the urge to stir the rice while it cooks to prevent it from becoming mushy. - 7
After 20-25 minutes, taste the rice. If it's cooked to your liking, turn off the heat, re-cover the pot, and let it rest for 5-10 minutes. If it's still too firm, continue cooking for another 5-10 minutes, then rest.
- 8
Fluff the rice with a fork and serve hot.
đĄ Proffstips: Serve with a side salad or as a complete meal.
đĄ Proffstips
- âUsing imported tuna packed in olive oil provides a more authentic flavor.
- âDo not over-stir the rice while cooking to ensure a fluffy texture.
- âAdjust the water quantity slightly based on your rice type for optimal results.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute olives with pigeon peas or other beans.
- Add a pinch of red pepper flakes for a touch of heat.