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| Description: | Although the authentic version is prepared with raw fish “cooked” in the acid of lime juice, this recipe is made with canned tuna, marinated in freshly squeezed lime juice, tomato, onion and peppers. Enjoy this ceviche as a snack, or double the recipe for a light lunch – and get the heart-healthy benefits of tuna. | |
| Time: | 20 min (20 min to prepare, 0 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 can (6 ounces) albacore tuna in water, drained and flaked 2 tablespoons concentrated lime juice or juice of 2 limes 1 cup canned, diced tomatoes with green chiles, slightly drained 1 tablespoon olive oil 1/4 teaspoon dried oregano, 1/8 teaspoon freshly ground pepper 1 small ripe avocado, peeled, stone removed and sliced 1 small onion, sliced in rings, 4 6 inch tostadas 2 tablespoons chopped, fresh cilantro or parsley, for garnish, and Lime wedges for garnish |
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| Directions: | ||
| Cover tuna with lime juice in a medium bowl. Meanwhile in a separate bowl, combine tomatoes, olive oil, oregano and pepper. Gently mix with tuna; set aside for about 30 minutes to blend the flavors in a chilled cooler. To serve, arrange the tuna mixture on crisp tostadas. Top with avocado slices and onion. Garnish with lime wedges and cilantro sprigs if available. | ||
| Notes: | ||
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