Delicious Canned Tuna 'Ceviche"

Transform ordinary canned tuna into a zesty, fresh, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good!It's basically a poor man's ceviche.

Now don't get me wrong, I LOVE a good fresh ceviche made with raw fish or especially tiny Bay Scallops. It's actually one of my favorite things to eat.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. You could serve it on a bed of mixed greens or dip it with some tortilla chips if you like.

Canned Tuna Ceviche

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
• 2  cans chunk white albacore tuna packed in water
• 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).

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