Este arroz de atum é a definição de comida de conforto portuguesa: uma refeição simples, económica e rápida que aquece a alma. A técnica de escalfar os ovos diretamente no arroz nos minutos finais cria um molho cremoso e irresistível quando a gema se mistura com o tomate e o atum. É o prato perfeito para um jantar de semana, provando que com poucos ingredientes se pode fazer uma refeição deliciosa e completa.

Ingredientes (2 Pessoas)

  • 400 gr de arroz carolino
  • 1,5 l de água
  • 3 latas de atum
  • polpa de tomate
  • 1 cebola
  • 2 dentes de alho
  • azeite
  • 4 ovos
  • 2 folhas de louro
  • cravinho
  • sal
  • pimenta preta moída

Preparação

  1. Frite a cebola e os alhos no azeite e adicione o louro num tacho grande.
  2. Junte a polpa de tomate, mexa e adicione um pouco de sal e deixe cozinhar bem durante 10 minutos.
  3. Adicione o arroz e a água a ferver e mexa bem.
  4. Junte o atum escorrido, tempere com sal, pimenta, cravinho e deixe cozinhar em lume brando durante 15 minutos.
  5. Abra os ovos em cima do arroz, tape e deixe cozinhar por 5 a 8 minutos.

From our Portuguese kitchen to yours, here is the English version below.

Tuna Rice with Poached Eggs

Tuna rice is a quintessential Portuguese comfort dish, a go-to meal for busy weeknights that delivers maximum flavour with minimal fuss. It’s a humble, one-pot wonder that combines pantry staples like canned tuna, rice, and tomato into something truly satisfying. This version is particularly beloved for its clever final step: poaching whole eggs directly on top of the rice as it finishes cooking.

The magic happens when you break into the soft-set eggs. The runny yolks create a rich, creamy sauce that mingles with the savoury tomato and tuna-infused rice, elevating the entire dish. Using a starchy rice like Carolino is key, as it releases just enough starch to create a slightly “wet” or “soupy” rice (known as arroz malandrinho), which is the desired texture for this style of dish. The addition of bay leaf and a hint of clove adds a subtle, aromatic warmth that is characteristic of Portuguese home cooking.

For the best flavour, consider using tuna packed in olive oil and adding a splash of that oil to the pan when you sauté the onions. While delicious on its own, this dish is wonderfully versatile. A sprinkle of fresh chopped parsley or coriander at the end adds a burst of freshness. Serve it straight from the pot for a rustic, hearty family meal.

Ingredients (Serves 2)

  • 400g Carolino rice (or Arborio as a substitute)
  • 1.5 litres water
  • 3 cans of tuna, drained
  • Tomato pulp or passata, to taste
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • Olive oil
  • 4 eggs
  • 2 bay leaves
  • A pinch of whole cloves
  • Salt
  • Freshly ground black pepper

Method

  1. In a large pan or pot, heat a generous drizzle of olive oil. Sauté the chopped onion and minced garlic with the bay leaves until the onion is soft and translucent.
  2. Stir in the tomato pulp, add a pinch of salt, and let it cook down for about 10 minutes to develop the flavours.
  3. Add the rice to the pot and stir well to coat it in the tomato mixture. Pour in the boiling water and stir again.
  4. Add the drained tuna, breaking it up with a spoon. Season with salt, pepper, and the cloves. Let it cook over a low heat for about 15 minutes, or until the rice is nearly done.
  5. Gently make four small wells in the surface of the rice and crack an egg into each one. Cover the pot and let the eggs poach for 5 to 8 minutes, or until the whites are set but the yolks are still runny.