How To Make Canned Tuna Ceviche
Turn canned tuna into a scrumptious dish with this tuna ceviche recipe. It’s made with cilantro, jalapeno, and tomato topped with avocado slices.
Preparation: 25 minutes
Cooking:
Total: 25 minutes
Serves:
Ingredients
- 2tbspred onion,minced
- 1-1½limes
- kosher salt and freshly ground black pepper,as needed
- 1tspolive oil
- 7ozchunk white albacore tuna packed in water,(1 can), drained
- 1medium plum tomato,seeded, finely diced
- 2tbspcilantro,chopped
- 1jalapeno,minced, keep seeds for spice or use pickled
- 3dropstabasco sauce,optional
- 2ozavocado,(½ medium) sliced
Instructions
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In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime, and olive oil.
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Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using.
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Taste for salt and lime juice, adjust as needed.
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Cover and marinate in the refrigerator for at least 20 minutes to let the flavors blend.
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To serve, top with fresh sliced avocado and serve.
Nutrition
- Calories: 179.23kcal
- Fat: 7.59g
- Saturated Fat: 1.16g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.56g
- Polyunsaturated Fat: 1.10g
- Carbohydrates: 10.79g
- Fiber: 4.25g
- Sugar: 2.58g
- Protein: 20.75g
- Cholesterol: 35.72mg
- Sodium: 534.51mg
- Calcium: 47.02mg
- Potassium: 486.33mg
- Iron: 2.30mg
- Vitamin A: 40.29µg
- Vitamin C: 31.02mg
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