Canned Tuna Ceviche
If you want a quick lunch and have a can of tuna, but you’re not in the mood for tuna salad, this canned tuna ceviche is a fun, healthy and flavorful way to get some quick protein! A perfect way to use up canned tuna from your pantry!
A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant! It’s basically a poor man’s ceviche. Now don’t get me wrong, I LOVE a good fresh ceviche made raw fish or seafood. It’s actually one of my favorite things to eat. I actually shared a recipe here for Ceviche in Cucumber Cups or this ceviche-like Zesty Lime Shrimp and Avocado Salad. But when you need a quick lunch using pantry ingredients, this is great and it’s inexpensive, Whole3o, 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.
How To Make Canned Tuna Ceviche
More Canned Tuna Recipes You Will Love:
Chickpea Tuna Salad Tuna Melt Italian Tuna Rice Salad (Riso e Tonno) Tuna Deviled Eggs Tuna Egg Salad
