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Canned Tuna Ceviche

4.94 from 31 votes

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!

Prep Time: 25

Cook Time: 0

Total Time: 25

Yield: 2 servings

Course: Lunch, Salad

Cuisine: American

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)

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.

Video

Nutrition

Serving: 3/4 cup tuna, 1 oz avocado , Calories: 153kcal, Carbohydrates: 8.5g, Protein: 15g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 26mg, Sodium: 187mg, Fiber: 3g, Sugar: 1g

- WW Points: 2

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