Spanish Tuna Tomato Rice | Quick & EASY Pantry Staple Recipe

This Spanish tuna tomato rice, known as arroz con atún y tomate, is what simple and honest home cooking is all about. We’re talking a ton of great flavors, basic pantry staples, and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.

To make this recipe, I used long-grain rice. But you can use any type of rice you like. Just make sure to check the rice package instructions. That way you get your liquid-to-rice ratios and your cooking times right on the money.

As for the tuna, I used canned tuna in olive oil. You can also use canned tuna in water if you prefer. However, I did use the olive oil from the tuna to make the tomato sauce. If you use canned tuna in water, just use regular olive oil.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH CANNED TUNA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Spanish Tuna Tomato Rice

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Spanish Tuna Tomato Rice | Arroz con Atún y Tomate

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Calories 313 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 cup long grain rice 190 grams
• 2 cups water 480 ml
• 2 cans tuna in olive oil 4 oz / 110 grams each
• 1 small onion
• 4 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried parsley 1 gram
• 1 can tomato sauce (passata) 15 oz / 425 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Add the rice into a fine sieve and rinse under water, then add the rice into a saucepan, along with the water, and a pinch of salt, heat with a high heat, once it comes to a boil, place a lid on the pan and lower to a low heat

2. In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, then gently flake the tuna, finely chop the onion, and roughly chop the garlic

3. Heat a fry pan with a medium heat and add in 3 tablespoons (45 ml) of the reserved olive oil from the canned tuna

4. After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried parsley, quickly mix together, then add in the canned tomato sauce, and season with salt & pepper, mix together until well mixed and then lower to a low-medium heat

5. Once the rice is cooked through (18 minutes in my case), remove the saucepan from the heat, gently flake the rice with a fork, transfer the rice into serving dishes

6. After simmering the tomato sauce for 5 to 10 minutes turn off the heat, add in the drained tuna, mix together until well mixed

7. Add some of the tuna tomato mixture over each plate of rice, top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Canned Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Tuna Tomato Rice | Arroz con Atún y Tomate

Amount Per Serving

Calories 313 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 18mg6%

Sodium 534mg23%

Potassium 607mg17%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 5g6%

Protein 20g40%

Vitamin A 717IU14%

Vitamin C 10mg12%

Calcium 45mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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