Apr 30, 2014

Canned Tuna Ceviche


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!

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.

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!

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
Skinnytaste.com
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

Ingredients:

  • 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)

Directions:

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).

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!

Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.

67 comments :

  1. what a fantastic idea! today's lunch for sure.

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  2. Can't wait to try this! Looks excellent!

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  3. What a great way to transform canned tuna! It looks amazing!

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  4. Great idea! I always keep canned tuna in the pantry for hungemergencies and this looks like a very fresh and tasty twist!

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  5. That looks SO good. I'm like imagining how good it must taste chilled!

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  6. Ooh nice! Do you think I could try this with salmon? I'm allergic to tuna..

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    1. Excellent I'm excited! Unfortunately all shellfish and tuna is out :(

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    2. I was thinking of using salmon too!

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  7. Do you think this would still work if I made it at night to eat for lunch the next day?

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  8. AWESOME. Does it keep well overnight...like to make and pack in lunches for work?

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  9. Just made this, and I ate the whole thing! I skipped the olive oil and mixed the avocado in (1/2 not 1/4) and it was delicious and well worth the 7 WW+ pts!

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    1. I was just thinking of doing the same thing! Great for lunch or dinner!!

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    2. Isn't it 4 points not 7?

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  10. While I love ceviche I have never tried to make it on my own. There isn't a lot of fresh fish available in my area. This is a great way to get the taste without the worry that the raw fish isn't fresh enough. Love it!

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  11. How great is this! A must try!

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  12. Just made it for lunch, it was delicious especially with the avocado on top! Trying to keep myself from having more :)

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  13. I made this for lunch today, it was delicious!

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  14. Hi Gina, I love your recipes. Would it be ok to put this one on my gourmet tuna site?
    www.pacificfleettuna.com

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  15. I eat tuna quite a bit for lunch, and sometimes it gets old. Thanks for the great idea!

    Sammi Sunshine

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  16. OMG! I'm trying this tomorrow!!! Thanks, Gina!

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  17. Made this for lunch today (with lemons since limes are so expensive lately) and wow, it was so fresh and tasty! I don't know why this never occurred to me before, 'cause I love ceviche. Yum yum, thank you!

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  18. Just what I like: healthy, tasty, quick!

    Just humble beginnings- take a look:

    www.allnnothing.com

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  19. Absolutely love this for a fresh, summery salad! Great idea, Gina!

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  20. Are you eating this as a salad on top of lettuce? Or how?

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  21. A healthy and delicious way to serve up tuna!! or any canned fish. Blessings, Catherine

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  22. I never would have thought to put cilantro with tuna- YUM! I happen to have all of these ingredients on hand and made this tonight for dinner. I served it on a bed of spinach. I made a double batch- can't wait for lunch tomorrow! Pre-ordered your book yesterday- can't wait until October!!!

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  23. I'm always looking for new things to do with canned tuna. Love this idea!

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  24. This would also make a great Romaine Lettuce Wrap!!

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  25. Just put this together for lunch tomorrow. I added a bit of diced radish and diced yellow bell pepper to boost my veggie intake. Can't wait for lunch tomorrow. Thank you again, Gina for an amazing recipe!

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  26. I wrote on a blog yesterday that it was almost impossible to make canned tuna look good, but you know what? You did it! This looks fantastic, and I bet the flavours go really well together as well, mmm. Thanks for a great recipe :D x

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  27. what a wonderful idea for lunch!!

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  28. Maybe because I am from California, but I thought everyone made tuna this way. There are tons of combinations of herbs and veggies to use.....I love cucumbers in mine. I always put a little lemon juice in canned tuna. We pile ours on lettuce or in pitas, on top of ciabatta bread, etc. Try this, you will love it!

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  29. This looks pretty good, and a nice twist on using canned tuna. I love buying Italian canned tuna so will give this a shot! The only difference is I am going to swap the Tobasco for Srirachia

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  30. What a fantastic and healthy recipe idea! I totally love it and am most certainly going to give it a try.

    Thank you for sharing!
    That Comfort Girl

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  31. This is what we call "tuna salad" in my country (Peru) ;) it is delicious! we sometimes serve it as an appetizer with crackers. You can add mayo (for more poitns) too.

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  32. I make this but also add chopped, cooked cactus and put it in homemade corn tortillas (maseca). Love it!!

    Monica

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  33. I made this today for lunch - I used a little bit of honey mustard instead of the oil and added almonds for that crunchiness...... YUMMMMM!!!!! So delicious!

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  34. Made this for lunch today and it was absolutely delicious. Trying not to eat the other half. I think I'll be making this a lot! Thanks for the recipe.

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  35. Just made this for lunch today too and its delicious!!! Would love some corn chips but sliced up half a cucumber instead!! Loving it!

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  36. Made this today, served with tortilla chips....very yummy!!!

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  37. This was a go to lunch when we were little except and I looooved it. We don't use tomatoes in ceviche in Peru so that wasn't in it but I will try it this time around :) thank you for the recipe!!

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  38. Im having some technical difficulty trying to save this recipe to my recipe box... when I click the blue save-recipe button, it saves the Zesty Lime Shrimp and Avocado recipe (which also looks amazing) instead of the Tuna Ceviche recipe. Anyone else having that problem?

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  39. I made this for dinner last night, using wild-caught canned albacore. I chopped up a persian cucumber and used lemons from my back yard (cheaper), but other than that, I did everything as is and it was incredible!!! I put it on a bed of organic mixed greens. Absolutely perfect, this one's a keeper. Thanks again, Gina!

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  40. I made this yesterday to take to a friend's house and it was a big hit. Even a few people who said they don't like canned tuna enjoyed it. There was a little leftover, so I had it for lunch today and it was still just fine. Great for the 90 degree day we had!

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  41. Gooch Momma5/2/14, 6:36 PM

    Just made this today. Excellent! Love the fact it's low points but so delicious and filling to boot!

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  42. Healthy foods to be taken this summer http://thecrazysummer.com/healthy-foods-to-maintain-your-diet-in-summer/

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  43. One word - YUMMY ! Must try this ... TODAY!

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  44. Can I make this with canned chicken?

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    1. I just did. I thought I had tuna in the pantry...I didn't. I used canned chicken instead. If turned out great.

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  45. Amazing! So easy and perfect for summer!!

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  46. Question - I love canned tuna - but if i don't eat it with mayo the fishy taste is overwhelming to me. does anyone else have this problem - and has made this and not had an issue?

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    1. Yes, you have to make sure you get solid white albacore... NOT light tuna. White albacore is the only canned tuna that doesn't have a fishy and gross aftertaste... light albacore is like cat food, to aggressively fishy. I'm very sensitive to fishy tastes so I understand!!

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  47. Just made this, and can tell I will be eating it ALL summer long. Delicious! Can't wait to experiment with other add ins, like scallions, or cucumber.

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  48. I made this over the weekend for my wife who hates all seafood except canned tuna...and it is her NEW FAVORITE lunch!

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  49. I have never been a fan of canned tuna in any shape or form but when I saw this recipe I had to try it! The flavors are so good in this dish that I've been looking forward to eating canned tuna for lunch all week! Great job - I can't wait for the cookbook!

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  50. Just made this. So good and light!!

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  51. I usually cheat and just add some balsamic salad dressing and veggies to albacore canned tuna. This sounds much better! Im going to my pantry now to get a can and prepare with this recipe. Thanx!!!

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  52. I make it the some way but I add a little bit of light mayo! So good!

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  53. This was so good! thank you so much!!!!

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  54. I make mine with cucumber, shrimp, and crab. I put it on top of a corn tostada shell with sourcream on bottom first. Delicious!!!!!!

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  55. We made this for dinner two nights in a row. So great and very filling!

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  56. prepared this for lunch. it is wonderful. amazing recipe for a simple can of tuna! thanks Gina! p.s. can't wait for your book. I pre-ordered the day it became available <3

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  57. I am one of the poor folks for whom cilatro tastes like soap (thanks genetics!) Would parsley be a good substitute?

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