Arroz con Atún – Tuna Fish Fried Rice

Arroz con atún (tuna fish fried rice) is a quick, economical, and delicious meal that transforms simple pantry staples into a satisfying dish. This Latin American favorite combines canned tuna, leftover rice, and fresh vegetables into a complete one-pan meal ready in under 30 minutes!

What is arroz con atún?

Arroz con atún is a popular dish across Latin America, particularly in countries like Ecuador, Peru, and Colombia. While similar to the Cape Verdean tuna rice dish, this one is an Ecuadorian/Latin American version. It translates simply to “rice with tuna” but despite its simple name, it delivers seriously complex flavors!

This dish makes excellent use of leftover rice by transforming it into a complete, protein-rich meal. Unlike Asian-style fried rice, arroz con atún typically incorporates Latin American seasonings like achiote, creating a distinct flavor profile that’s simultaneously comforting and delicious.

Ingredient Notes

• Olive Oil: Use a little bit of light olive oil to sauté the vegetables. If you are using tuna canned in oil, you can use the oil from the can!
• Vegetables: You will need diced onion, red bell pepper, jalapeño, and carrots! These add texture and flavor to the tuna fried rice.
• Garlic: For a deep, savory flavor.
• Achiote: You can use ground achiote or annatto powder, to add a bit of color to the rice. If you can’t find annatto powder, it is available on the internet, or you can use paprika instead.
• Tuna Fish: Using canned tuna is the easiest here!
• Cooked Rice: Already cooked and chilled rice is the secret to really good fried rice. I used long grain white rice, but you can use brown rice or even quinoa.
• Cilantro: I like to use the chopped stems in the arroz con atún as it is cooking, and then the chopped leaves as garnish at the end.
• Green Onions: Add some chopped green onions to taste!
• Salt & Pepper: Season to taste.

Tips for Success

1. Use cold, day-old rice. Perhaps the most important tip for any fried rice recipe! Freshly cooked rice contains too much moisture and will become mushy when stir-fried. Refrigerating rice overnight allows the grains to dry out and firm up, resulting in separate, distinct grains in your final dish.
2. Prep all ingredients before cooking. This stir-fry comes together quickly, so having everything chopped and ready ensures nothing overcooks.
3. Dice vegetables uniformly. Small, even pieces cook at the same rate and distribute flavor throughout the dish.
4. Don’t overcook the tuna. Since canned tuna is already cooked, it only needs to be heated through and infused with the seasonings.
5. Use a large pan. Overcrowding the pan will steam rather than fry the ingredients. A wide sauté pan or wok gives ingredients room to cook properly.
6. Adjust seasonings at the end. The saltiness of canned tuna varies by brand, so taste before adding additional salt.

Serving Suggestions for Tuna Fish Fried Rice

Arroz con atún is wonderfully versatile when it comes to serving. Here are some delicious ways to enjoy it:

• Traditional style: Serve with fried sweet plantains (maduros), pickled red onions, and lime wedges for squeezing over the top.
• In a bowl: Top with sliced avocado, a fried egg, and a drizzle of ají hot sauce for a hearty lunch bowl.
• As a filling: Use as a stuffing for bell peppers or wrap in large lettuce leaves for a lower-carb option.
• Side dish: Serve alongside grilled fish or chicken for a more substantial meal.

Frequently Asked Questions

Can I use fresh tuna instead of canned?

Yes! Cooked and flaked fresh tuna makes a delicious substitute. Simply season and pan-sear tuna steaks until just cooked through, then flake with a fork before adding to the recipe. However, canned tuna is usually a more cost effective ingredient.

How long does arroz con atún keep in the refrigerator?

Stored in an airtight container, it will keep for 3-4 days, making it excellent for meal prep. Be sure to gently reheat, preferably in a pan as opposed to the microwave.

What can I substitute for cilantro if I don’t like it?

Fresh parsley makes an excellent substitute for those who find cilantro tastes soapy. Alternatively, try a smaller amount of fresh basil.

Can I make this dish vegetarian?

Absolutely! Replace the tuna with chickpeas, white cannellini beans, or crumbled firm tofu seasoned with a bit of soy sauce for umami flavor.

Arroz con Atún – Tuna Fish Fried Rice

Recipe for Arroz con Atún, this Ecuadorian/Latin style tuna fish fried rice is a quick and easy to make dish that combines canned tuna, leftover rice, and fresh vegetables into a complete one-pan meal.

5 from 1 vote

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Course: Lunch, Main dish

Cuisine: Ecuadorian inspired, Latin fusion

Keyword: Canned tuna, Comfort food, Fried rice, Quick and easy

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 to 4, depending on portion size

Ingredients

• 2 tbs olive oil – can use the oil from the tuna can or jar
• 1/2 small white or yellow onion finely diced
• 1/2 red bell pepper finely diced
• 1 jalapeño or other spicy green chile pepper seeds and veins removed, finely diced, optional
• 1 small carrot finely diced
• 1-2 garlic cloves crushed or finely diced
• 1 tsp of ground achiote or annatto powder can also use sweet mild paprika powder as a replacement
• 1 can tuna fish use 2 cans if you prefer extra tuna fish
• 3-4 cups cooked rice I used white rice, but you can also use brown rice or even quinoa
• Chopped cilantro to taste, use the chopped stems for the first part and save the chopped leaves to garnish at the end
• Chopped green onions to taste
• Salt/pepper

Side dishes and garnishes:

• Lime slices
• Fried ripe plantains
• Pickled red onions
• Aji hot sauce
• Fried egg to serve on top

Instructions

• Heat the olive oil (or the oil from the tuna fish) in a large frying pan or sauté pan.
  
• Add the onions, bell pepper, jalapeno or spicy pepper, carrot, garlic, chopped cilantro stems, and a sprinkle of salt. Cook over medium heat until the carrots and onions start to soften, about 5 minutes.
  
• Add the tuna fish and the ground achiote or paprika powder, mix well and cook for another 5 minutes.
  
• Mix in the cooked rice and stir well until all the rice grains are fully mixed in and coated with the tuna vegetable mix. Cook for another 5 minutes, stirring as needed.
  
• Add the rest of the chopped cilantro and chopped green onions.
  
• Serve with fried ripe platanos, pickled onions and lime slices.
  

Step by step preparation for arroz con atún or Ecuadorian tuna fish fried rice:

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