Canned Tuna Ceviche: 1 Serving


       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

       2tbsp chopped cilantro

       1 jalapeño, minced (keep seeds for spicy) or you can use pickled

       3 drops Tabasco sauce (optional)

       1/2 medium sized avocado


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.

 You can put this in a Joseph's Oat Bran Wrap for a serving a grain also.

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