Canned Tuna Ceviche Recipe
Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good!
A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant! It’s basically a poor man’s ceviche.
For presentation, I put the ceviche tuna into the can to use as a ring mold, then inverted it onto my plate; completely optional of course! Topped with fresh avocado, this was filling and delicious.
Canned Tuna Ceviche
Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado • Points +: 4 pts • Smart Points: 3
Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 26 mg
2 tbsp minced red onion
1 to 1 1/2 limes
kosher salt and freshly ground black pepper, as needed
1 tsp olive oil
1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)
1 medium seeded plum tomato, finely diced
2 tbsp chopped cilantro
1 jalapeño, minced (keep seeds for spicy) or you can use pickled
3 drops Tabasco sauce (optional)
2 oz sliced avocado (1/2 medium haas)
In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).
Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.
Keywords: Canned Tuna Ceviche