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Tuna "Ceviche"

Other

Contributed by: Yarisbel Melo Herrera

tuna

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This recipe is a cheaper, easier, and shorter variation of a very popular Hispanic/Latin American dish: the ceviche. It is commonly prepared with fish and/or other seafood such as octopus, crab and shrimp, but this version uses canned tuna, which is considerably cheaper than the previously listed seafood, can be stored longer, and it is more accessible through food pantries and banks. 


This tuna "ceviche" aims to be friendly for people with renal conditions. That is why it uses low-sodium substitutes, canned tuna in water, and more vegetables than usual, but it does not sacrifice taste and texture. Therefore, it is a low-sodium, low-fat recipe that fits within the recommendations of phosphorus and potassium, which are all nutrients that need to be under monitoring when you have kidney conditions.

Serves:
2 servings
Total Time:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes

Ingredients


Tuna - 1, 5 oz can chunk light tuna in water (drained and rinsed) Red_onion - ⅓ cup sliced Cucumber - ½ cup diced, no seeds Tomato - ½ cup diced fresh Sour_cream - 2 Tablespoons, low fat or fat-free Mayonnaise - 1 ½ Tablespoons, low-fat, low-sodium Lime_juice - 1 Tablespoon (if pre-packaged) or the juice of 1 lime Cilantro - 1 teaspoon Oregano - 1 teaspoon Pepper - 1 teaspoon

Instructions

Step 1
Place the cut onions, cucumbers, tomatoes, and drained tuna in a bowl.
Step 2
Add the sour cream and mayonnaise to the bowl and mix.
Step 3
In a separate container, mix the lime juice with cilantro, oregano, and pepper.
Step 4
Add the lime juice mixture to the vegetable and tuna bowl, and mix well.
Step 5
Let the ceviche cool in the refrigerator for approximately 20 minutes so that the flavors mix well.
Step 6
Serve with unsalted crackers, sliced bread, or by itself!

Notes

  • You can replace the fresh tomato with canned diced tomatoes, but make sure to read the label for sodium/salt content.  
  • You can also use light ("lite") mayonnaise instead of the low-fat, low-sodium mayonnaise
  • You do not need to limit the herbs and spices to cilantro, oregano, and pepper. You can use any other herbs and spices such as paprika, parsley, chili peppers. You can also adjust quantities depending on your taste.

Nutrition Information

Serving Size:
1 Serving (½ recipe) serving
Calories:
142 Calories
Fat:
3 g
Saturated Fat:
0
Carbohydrates:
Net Carb: 12 g
Dietary Fiber:
1.5 g
Protein:
18 g
Sodium:
69