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.
Now don't get me wrong, I LOVE a good fresh ceviche made raw fish or seafood. It's actually one of my favorite things to eat. I actually shared a recipe here of Ceviche in Cucumber Cups or this ceviche-like Zesty Lime Shrimp and Avocado Salad. But when you need a quick lunch using pantry ingredients, this is great and it's inexpensive, low-carb, paleo-friendly, dairy-free and gluten-free!
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 • Old Points: 3 pts • Points+: 4 pts
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.