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
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.
Cover and marinate in the refrigerator for at least 20 minutes to let the flavors blend.
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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