Lunch
Arroz de Atum (Portuguese Tuna Rice)
Lunch
The classic Portuguese tuna rice — one pot, canned tuna cooked right in the rice with olive oil, garlic, and lemon. Every avó in Portugal knows this one.
Ingredientes
- 2 cans tuna fillets in olive oil (do not drain)
- 150 g basmati rice
- 350 ml water
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon, juiced
- 1 bay leaf (use your louro moído — a pinch)
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instruções
- Heat olive oil in the frying pan over medium heat. Add the diced onion and cook for 2-3 minutes until soft.
- Add the garlic and a pinch of louro moído. Stir for 30 seconds.
- Add the rice and stir to coat in the oil for 1 minute.
- Pour in the water, add salt, and bring to a boil.
- Add the tuna with its olive oil from the cans. Break it up gently with a spoon. Add the bay leaf if using whole.
- Cover, reduce heat to low, and cook for 15-18 minutes. Don't lift the lid — let the steam do the work.
- Squeeze the lemon juice over the top. Fluff with a fork.
- Finish with fresh parsley if you have it.
Notas
Don't drain the tuna — Portuguese tuna in olive oil is liquid gold, it flavours the entire rice. One pot, no defrosting, everything from the cupboard. The louro moído from your spice collection works perfectly instead of a whole bay leaf. Serve with sliced tomatoes and olive oil. As Portuguese as it gets — every avó in the country makes this. Chef Simão recipe 🇵🇹🍳
Por Chef Claude