Healthy Canned Tuna Ceviche

Here’s my take on a quick and fresh canned tuna ceviche that combines pantry staples with bright citrus and crisp vegetables. It’s perfect for those days when you want something that tastes like it took hours to make, but only needs about 15 minutes of prep time.

This ceviche has become my go-to lunch option during busy weekdays, and I usually make a double batch because it disappears so quickly. Who knew canned tuna could taste this good with just a few simple additions?

What Kind of Tuna Should I Use?

For this quick ceviche recipe, you’ll want to reach for canned white albacore tuna rather than the standard chunk light variety. Albacore has a milder, cleaner taste and firmer texture that holds up better when mixed with the citrus and other ingredients. While water-packed tuna is ideal for this recipe since it’s lighter and lets the fresh flavors shine through, oil-packed can work too – just drain it well and skip the added olive oil in the recipe. If you’re shopping for tuna, look for brands that specify “pole and line caught” on the label, as this tends to provide better quality fish that’s been sustainably harvested.

Options for Substitutions

This quick ceviche recipe is pretty flexible and you can switch things up based on what you have in your pantry:

• Canned tuna: While albacore tuna is ideal, you can use chunk light tuna or even canned salmon. Just make sure to drain it well. Skip the oil-packed tuna as it might make the dish too rich.
• Lime juice: Fresh lime juice works best, but you can use lemon juice in a pinch. If using bottled lime juice, start with less and adjust to taste.
• Jalapeño: Feel free to swap jalapeños with serrano peppers for more heat, or use mild green chilies if you prefer less spice. Pickled jalapeños work great too!
• Cilantro: If you’re not a cilantro fan, try using fresh parsley instead. The taste will be different but still fresh and tasty.
• Red onion: White or sweet onion can work here too. Just make sure to chop it very finely. You could also use shallots for a milder onion flavor.
• Tabasco: Any hot sauce will do – try Sriracha, Cholula, or even a dash of cayenne pepper if you don’t have hot sauce on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing canned tuna ceviche is not draining the tuna well enough – excess liquid will make your ceviche watery and dilute the bright citrus flavors, so take an extra minute to press out all the water from the tuna.

Another common error is adding too much lime juice right away – start with juice from one lime, taste, and add more if needed, since too much acid can overpower the delicate flavor of the tuna and make the dish unpleasantly sour.

To keep your avocado from browning, add it last just before serving, and if you’re new to working with jalapeños, start with half the amount without seeds, then adjust the heat to your preference (and don’t forget to wash your hands thoroughly after handling them!).

For the best texture and flavor marriage, let the mixture rest in the refrigerator for at least 15 minutes (but no longer than an hour) before serving, allowing the onions to mellow and the flavors to blend together.

What to Serve With Tuna Ceviche?

This fresh and zesty tuna ceviche pairs perfectly with crispy tortilla chips or saltine crackers for scooping up all that goodness. If you’re looking to make it into a fuller meal, serve it over a bed of cold rice or with a side of warm corn tortillas for a more substantial dish. You can also go the traditional route and serve it alongside sweet potato slices or plantain chips, which offer a nice contrast to the citrusy flavors. For a light lunch spread, add some sliced cucumbers and radishes on the side for extra crunch and freshness.

Storage Instructions

Keep Fresh: This tuna ceviche is best enjoyed right after making it, but you can keep it in the fridge for up to 24 hours in an airtight container. Just know that the lime juice will continue to ‘cook’ the ingredients, and the avocado might brown a bit.

Make Ahead: If you want to prep ahead, chop all your vegetables and store them separately. Mix everything except the avocado up to 4 hours before serving, keeping it in the fridge. Add the fresh avocado just before serving to prevent browning and keep it looking fresh.

Serving Tip: Take the ceviche out of the fridge about 10 minutes before serving to let the flavors come alive – cold temperatures can dull the taste a bit. Give it a quick stir before plating to redistribute the lime juice and seasonings.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	20-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 25-30 g
• Fat: 15-20 g
• Carbohydrates: 20-25 g

Ingredients

• 2 tablespoons finely chopped red onion
• 1 to 1 1/2 limes, juiced
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon olive oil
• 1 can chunk white albacore tuna in water (7 oz, 5.1 oz drained)
• 1 medium plum tomato, seeds removed and finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeño, minced (keep seeds for extra heat, or opt for pickled)
• 3 drops of tabasco sauce (optional)
• 2 ounces avocado, sliced (from 1/2 medium hass avocado)

Step 1: Prepare the Base Mixture

In a medium bowl, combine finely chopped red onion, a pinch of kosher salt, the juice of 1 lime, and a dash of olive oil.

This will create the flavorful base for your dish.

Step 2: Add and Mix the Remaining Ingredients

Into the base mixture, mix in freshly chopped cilantro, diced jalapeño, drained tuna, diced tomato, and Tabasco sauce (if you are using it for some extra heat).

Stir everything together until the ingredients are evenly combined.

Step 3: Adjust Seasoning

Taste the mixture for salt and lime juice, and adjust according to your personal preference.

You may find you need another half lime to achieve the desired level of citrusy tang.

Mix well to integrate the adjustments.

Step 4: Marinate

Cover the bowl and allow the mixture to marinate in the refrigerator for at least 20 minutes.

This step is crucial for letting the flavors meld together and become more pronounced.

Step 5: Serve and Garnish

When ready to serve, top with fresh slices of avocado to add creaminess and richness.

Serve chilled and enjoy the refreshing and tangy taste of your tuna creation.