Name: Cape Verdean Rice with Tuna – Arroz de Atum Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cape Verdean
Ingredients: 13.58 ounce can of Cape Verdean or Portuguese tuna packed in olive oil; 2 cups long-grain rice (jasmine rice preferred); 1 small onion, diced; 1 tablespoon crushed garlic; 1 small tomato, quartered; 1 cup manzanilla olives; 1 bay leaf; 1 packet yellow sazon (or 1 teaspoon paprika + 1 teaspoon annatto); 1-2 teaspoons salt; 1/2 teaspoon black pepper; 2 1/2 cups water; Reserved olive oil from the canned tuna (about 3-4 tablespoons for cooking)

Jump to Recipe· 4.3 from 15 reviews

If you are craving a dish that brings the vibrant flavors of the islands straight to your kitchen, then Cape Verdean Rice with Tuna – Arroz de Atum Recipe is exactly what you need. This heartwarming meal combines tender rice infused with savory tuna, earthy olives, and a delightful blend of spices, creating a comforting plate that feels like a warm hug from Cape Verde itself. Whether you’re new to this cuisine or a longtime fan, this recipe promises a satisfying taste of tradition with every bite.

Ingredients You’ll Need

The image shows several bowls and a can arranged on a white marbled surface. In the center, there is a large white bowl filled with uncooked long white rice grains. Above it, a white bowl holds small white chopped onions, and next to it on the right is an open yellow can filled with brown tuna flakes. Below the bowl of onions is a white bowl with dark red tomato wedges that have a wet, shiny texture. To the left, another white bowl contains a mix of three spices: red paprika, white salt, and black pepper. Below this, there is a white bowl with a small amount of minced garlic and a green bay leaf. On the bottom right, a metal measuring cup holds green olives stuffed with red pimento, shining under the light. photo taken with an iphone --ar 4:5 --v 7

Creating the perfect Cape Verdean Rice with Tuna – Arroz de Atum Recipe starts with simple yet essential ingredients that each play a starring role in balancing flavor, texture, and heartiness. From fragrant jasmine rice to fragrant seasonings and luscious olives, every element works in harmony to bring this classic dish to life.

Cape Verdean or Portuguese tuna in olive oil (13.58 oz can): Provides rich, savory flavor and tender chunks of fish that melt into the rice.
Long-grain jasmine rice (2 cups): Perfect for absorbing the flavorful broth without becoming mushy.
Small diced onion: Adds sweetness and depth when sautéed to translucence.
Crushed garlic (1 tablespoon): Brings aromatic warmth that awakens the senses.
Bay leaf (1): Infuses an herbal note that complements the tuna beautifully.
Small tomato (quartered): Offers gentle acidity and moisture to the sauté base.
Water (2 ½ cups): The cooking medium that helps rice swell with flavor.
Manzanilla olives (1 cup): Insert little bursts of briny zest, enhancing every mouthful.
Yellow sazon packet or homemade mix: Yellow sazon or a combination of paprika and annatto adds vibrant color and subtle spice.
Salt (1-2 teaspoons): Essential for bringing out the full spectrum of flavors.
Black pepper (½ teaspoon): Adds a mild kick to round off the seasoning.

How to Make Cape Verdean Rice with Tuna – Arroz de Atum Recipe

Step 1: Preparing Tuna and Base Ingredients

Start by carefully draining the olive oil from the tuna, but don’t toss that liquid away just yet—it’s gold for cooking your aromatics. Set both the tuna flakes and reserved oil aside. This oil is packed with flavor and will form the rich foundation of your dish.

Step 2: Sautéing the Aromatics

In a deep pot or Dutch oven, add 3 to 4 tablespoons of the reserved tuna oil. Toss in the crushed garlic, diced onions, and quartered tomato. Sauté these together for 5 to 7 minutes until the onions turn translucent and the tomato softens, breaking down into the mix with a wooden spoon. This step builds a flavor-packed base that will soak into the rice later on.

Step 3: Adding Spices and Tuna

Sprinkle in your yellow sazon or homemade paprika and annatto blend with salt and black pepper, letting everything sauté for 30 seconds. Then fold in the tuna, gently breaking it apart with your spoon but keeping some good-sized pieces intact. This ensures that you get lovely bites of tuna rather than a uniform mash.

Step 4: Simmering Rice with Olives and Bay Leaf

Add the manzanilla olives and the bay leaf, then pour in the water and bring the pot to a boil. Once boiling, stir in the rice, making sure the grains are evenly distributed. Cover the pot tightly and reduce the heat to a very low flame. Resist the urge to peek, and let the rice cook undisturbed for 20 to 25 minutes so it can absorb all those flavors fully.

Step 5: Checking Texture and Resting

After the initial cooking time, taste the rice for softness. If it’s just right, turn the heat off, cover the pot again, and let it rest for 5 to 10 minutes to finish steaming gently. If the rice is still too firm for your liking, cook for another 5 to 10 minutes, then repeat the resting step. This resting stage is the secret to perfectly fluffy, flavorful rice.

Step 6: Fluff and Serve

Once rested, fluff the rice gently with a fork to separate the grains and distribute the tuna and olives evenly. Now your Cape Verdean Rice with Tuna – Arroz de Atum Recipe is ready to bring joy to your table!

How to Serve Cape Verdean Rice with Tuna – Arroz de Atum Recipe

A close-up top view of a white bowl filled with uncooked long-grain white rice grains, each grain elongated and slightly translucent, showing a smooth texture with a subtle shine. The bowl is placed on a white marbled surface, and the rice fills the bowl almost to the rim without spilling over, creating a simple, clean, and natural look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a splash of fresh color and brightness, try sprinkling chopped fresh parsley or cilantro on top just before serving. Thin slices of lemon or lime on the side add a zesty note that pairs beautifully with the rich tuna and briny olives.

Side Dishes

This dish stands out beautifully on its own, but it’s also wonderful alongside a crisp green salad, lightly sautéed seasonal vegetables, or even a cooling cucumber and yogurt salad to balance the warm, hearty flavors.

Creative Ways to Present

For a festive touch, serve the Cape Verdean Rice with Tuna – Arroz de Atum Recipe in colorful bowls or even hollowed-out bell peppers. You can also plate it with a drizzle of olive oil and some toasted almonds for added texture and elegance.

Make Ahead and Storage

Storing Leftovers

Store any leftover rice in an airtight container in the refrigerator for up to three days. The flavors deepen as it rests, making it perfect for next-day lunches or quick dinners.

Freezing

You can freeze the rice in freezer-safe containers or bags for up to one month. Just make sure to cool it completely before freezing to maintain texture and quality.

Reheating

When reheating, add a splash of water and cover the dish to keep the rice moist. Warm it gently on the stovetop or in the microwave until heated through, fluffing again before serving.

FAQs

Can I use canned tuna in water instead of olive oil?

Absolutely, you can use canned tuna packed in water, but keep in mind that the olive oil adds richness and depth of flavor. You might want to add a little extra olive oil during cooking to compensate.

What if I don’t have manzanilla olives?

Green olives with pimentos or Castelvetrano olives are great alternatives that will provide similar briny notes and texture to the dish.

Is there a substitute for yellow sazon?

If you can’t find yellow sazon, a combination of paprika and annatto powder works wonderfully to replicate the flavor and color, just like in this recipe.

Can I use a different type of rice?

While jasmine rice is recommended for its fragrance and texture, long-grain white rice or basmati can also work well for this recipe.

How spicy is this Cape Verdean Rice with Tuna – Arroz de Atum Recipe?

This dish is mellow and warmly seasoned, not spicy hot. If you prefer a little heat, feel free to add a pinch of crushed red pepper or a diced chili alongside the garlic and onions.

Final Thoughts

Making Cape Verdean Rice with Tuna – Arroz de Atum Recipe is like inviting a little piece of Cape Verdean soul into your home. It’s simple to prepare yet deeply satisfying, offering a blend of flavors that feel both comforting and exciting. I encourage you to give this recipe a try and enjoy the wonderful story it tells through every delicious bite!