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 in this easy tuna ceviche – so good!
Yield: 2 servings
5 from 5 votes

Canned Tuna Ceviche

Prep Time: 25 mins
Total Time: 25 mins
Course: Lunch, Salad
Cuisine: American
Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado in this easy tuna ceviche – so good!

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)
  • 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)

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 (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.

Nutrition

Serving: 3/4 cup tuna, 1 oz avocado , Calories: 153kcal, Carbohydrates: 9g, Protein: 15g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 26mg, Sodium: 187mg, Fiber: 3g, Sugar: 1g
Freestyle Points: 3
Points +: 4