Total Time
Prep 15 mins
Cook 25 mins

This is a Cape Verdean classic. I grew up in an area with a large Cape Verdean population and this was a common quick, easy, and traditional dinner at several of my friends' houses. For best results use Portuguese or Cape Verdean canned tuna in oil.

Ingredients Nutrition


  1. In a large pan or dutch oven over medium heat, saute onions, garlic, and pepper in olive oil until onion is soft and transparent.
  2. Add tuna, tomatoes, and seasonings. Cook for about five minutes over medium heat to let flavors blend.
  3. Add rice and water to make 3 cups of liquid. Bring to a boil.
  4. Let boil for 2 minutes, reduce heat to low. Cover and simmer till rice is done, about 25 minutes.
  5. Add herbs and serve with a salad.
Most Helpful

Absolutely delicious!

sonjih July 05, 2015

I really loved this one! Tuna and rice is very basic to me as my dad made a tuna and rice dish from as far back as I can remember. This one tops my dad's. The addition of the cumin, hot pepper and the green pepper is marvelous. It's exactly the type of dish I like best these days. Something simple and solid that can be augmented by whatever you are in the mood for. I used brown rice (added added bit more water) and 1/2 a tsp of hot pepper flakes. The recipe makes generous servings. DH and I had lunch and there is a lot left for tomorrows dinner. Simple, direct and healthy as well as very tasty. This is destined to become a staple in this house.

Annacia October 05, 2006