Spicy Canned Tuna Ceviche
I planned on making this for my Saturday lunch, but all sorts of errands got in the way. After a two and a half hour shopping binge trip at three stores, it was time to pick up my 16-year-old daughter from her 4-hour SkidCar course at noon (which I begrudgingly got up at 7:30 am on a weekend to take her to it). I had bought all the ingredients for this recipe, in addition to restocking our refrigerator with staples. Our freezer in the fridge went KAPUT a couple of weeks ago, and then the refrigerator side slowly went downhill until it barely kept milk cold enough to drink. We’d been “cooler camping” at our house for the last few days until our new fridge arrived and had to toss out a bunch of stuff. Thank goodness we have a chest freezer in the garage, as I would have been heartbroken to lose the rest of our quarter cow we bought last fall. Nonetheless, after all that shopping I didn’t have time to make this, let alone get the groceries out of the car before I had to pick her up! So we stopped at a local fresh Mexican food joint on the way home and I had a taco and she had a burrito.
For dinner last night, I made my staple summer-time grilled tortilla pizza! I marinated then grilled the chicken, tossed the tortilla on the grill, added pesto, artichoke hearts, the chicken, mozzarella and fresh basil from my herb garden.
Fresh Basil in Herb Garden
I made this and other tortillas pizzas all last summer. If you want the recipes, click here —> Grilled Tortilla Pizzas.
Fresh Grilled Chicken, Artichoke and Pesto Tortilla Pizza
p.s. You are asking yourself, what is a SkidCar course? It’s an amazing driving course using a special car and hydraulics to teach someone how to drive on ice and snow (or how to get out of a skid on any surface), even if there is no snow on the ground! My daughter will get a 30% discount on insurance now, we checked with our company. Win-win, and I’ll feel more secure now when the snow flies again in the winter with her driving skills. I arrived about 5 minutes early and got to see my daughter go into several “skids” and safely recover from them! For information on that course (not available in all areas) click here —> SkidCar course).
And yes, I made this great lunch today, finally. It was every bit as delicious as I expected it to be, and my husband said he really like it a lot! Now on to the recipe!
Spicy Canned Tuna Ceviche
Credit for this goes to Gina for Canned Tuna Ceviche at Skinnytaste.com
2 tablespoons minced red onion
1 to 1 1/2 limes, juiced (about 1/8 cup)
1 teaspoon olive oil
1 can chunk white albacore tuna packed in water, drained
2 tablespoons chopped fresh cilantro (or parsley)
1/2 to 1 jalapeño, deseeded and minced
1 medium seeded plum tomato, finely diced
Dash of Sriracha sauce (optional)
Sea salt and freshly ground black pepper, to taste
Romaine lettuce leaves, for serving
Sliced avocado, for garnish
Tortilla chips, for garnish
Fresh Ceviche Ingredients
In a medium bowl, combine the red onion, lime juice, and olive oil. To that, add the tuna, cilantro, jalapeño, tomato, and Sriracha, if using. Taste and add salt, pepper, and more lime juice, if needed.
Ceviche Ready to Chill
Gosh I’m a messy cook! Cover and refrigerate for a minimum of 20 minutes. Serve on a bed of romaine lettuce leaves garnished with slices of avocado and tortilla chips. A wonderful light summer lunch salad!
Spicy Canned Tuna Ceviche
Download and Print this Yummy Recipe!
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