Arroz Con Atún Recipe
Ahi tuna crudo, sliced avocado, black rice, grape tomato, fava bean, citrus vinaigrette, fresh chives
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Ingredients
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Rice Base
Tuna and Vegetables
Citrus Vinaigrette
Method
Preparing the Rice
- 1
Cook the Black Rice
Rinse the black rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Preparing the Tuna and Vegetables
- 2
Slice the Ahi Tuna
Using a sharp knife, slice the ahi tuna into thin, bite-sized pieces. Arrange them on a plate and set aside.
- 3
Prepare the Avocado
Cut the ripe avocado in half, remove the pit, and scoop out the flesh. Slice it into thin wedges and set aside.
- 4
Halve the Grape Tomatoes
Wash the grape tomatoes and cut them in half. Set aside.
- 5
Prepare the Fava Beans
If using fresh fava beans, remove them from their pods, blanch them in boiling water for 2-3 minutes, and then transfer them to an ice bath to stop the cooking process. If using canned, simply drain and rinse them.
- 6
Chop the Chives
Finely chop the fresh chives and set aside for garnish.
Making the Citrus Vinaigrette
- 7
Combine Vinaigrette Ingredients
In a small bowl, whisk together the olive oil, fresh lemon juice, fresh lime juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembling the Dish
- 8
Plate the Arroz Con Atún
In a serving bowl, place a generous scoop of the black rice as the base. Arrange the sliced ahi tuna, avocado wedges, halved grape tomatoes, and fava beans on top of the rice. Drizzle the citrus vinaigrette over the top and garnish with chopped chives. Serve immediately.
