Canned Tuna Ceviche Recipes
CANNED TUNA CEVICHE
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
Provided by Julie Prior
Categories Tuna Salads
Time 40m
Number Of Ingredients 10
Steps:
- 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.
CEBICHE DE ATUN ( PERUVIAN CANNED TUNA CEVICHE)
Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Drain the tuna invert it onto a small platter.
- Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
- Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
- Garnish with sprigs of cilantro and serve. Enjoy!
Nutrition Facts : Calories 263.8, Fat 16.2, SaturatedFat 2.6, Cholesterol 35.7, Sodium 325.8, Carbohydrate 9, Fiber 1.6, Sugar 3.9, Protein 21.2
TUNA CEVICHE OR TARTARE WITH AVOCADO
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Provided by Martha Rose Shulman
Categories appetizer
Time 30m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Prepare the tuna and refrigerate while you prepare the remaining ingredients.
- Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
- In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
- Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
- Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams
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