Canned Tuna Ceviche

Julie Prior


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


☆☆☆☆☆ 0 votes

2 (Size: 3/4 cup tuna, 1/4 avocado)
40 Min


  • 2 Tbsp
    red onion, minced
  • 1-1 1/2
  • ·
    kosher salt & freshly ground black pepper
  • 1 tsp
    olive oil
  • 1 can(s)
    chunk white albacore tuna, packed in water, 5.1 oz drained
  • 1 medium
    seeded plum tomato, finely diced
  • 2 Tbsp
    cilantro, fresh, chopped
  • 1
    jalapeno, minced or you can use pickled
  • 3 dash(es)
    tabasco sauce (optional)
  • 2 oz
    avocado, sliced (1/2 med haas)

How to Make Canned Tuna Ceviche


  1. In a medium bow, combine the red onion, pinch of kosher salt, juice of 1 lime & olive oil.
  2. Mix in the chopped cilantro, jalapeno, drained tuna, tomato & Tabasco, if using. Taste for salt & lime juice, adjust as needed (i used 1 1/2 limes). Cover & marinate in the refrigerator at least 20 mins to let the flavors blend.
  3. To serve, top with fresh sliced avocado & serve.

Printable Recipe Card

About Canned Tuna Ceviche

Course/Dish: Tuna Salads
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Fat Low Sodium
Other Tag: Healthy

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