Healthy Tuna Salad or Tuna Ceviche
Refreshingly light and brimming with vibrant flavors, this Healthy Tuna Salad or Tuna Ceviche is a seafood lover's dream. Made with fresh sushi-grade tuna, tangy lime and lemon juice, creamy avocado, crunchy cucumber, and sweet cherry tomatoes, this no-cook recipe is a perfect balance of textures and tastes. A hint of jalapeño adds a gentle kick, while fresh cilantro and extra virgin olive oil bring everything together. Ready in just 20 minutes, this nutritious dish is ideal as a quick lunch, a sophisticated appetizer, or a vibrant topping for greens or whole-grain crackers. Perfect for those seeking a high-protein, low-carb meal option with a bright, zesty twist!
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Recipe Information
Ingredients
- 200 grams fresh sushi-grade tuna
- 3 tablespoons lime juice
- 1 tablespoon lemon juice
- 0.5 medium (finely diced) red onion
- 0.5 medium (diced) English cucumber
- 1 large (diced) ripe avocado
- 100 grams (quartered) cherry tomatoes
- 2 tablespoons (chopped) fresh cilantro
- 0.5 small (seeded and finely minced) jalapeño
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Ensure the tuna is fresh and sushi-grade. Pat it dry with paper towels and dice it into small, uniform cubes (about 1 cm). Set it aside in a mixing bowl.
Pour the lime juice and lemon juice over the diced tuna, ensuring all pieces are coated. Gently toss and let the tuna marinate in the refrigerator for 10-15 minutes. The citrus will lightly 'cure' the tuna.
While the tuna marinates, prepare the vegetables. Finely dice the red onion, dice the cucumber and avocado, and quarter the cherry tomatoes.
Chop the fresh cilantro and mince the jalapeño (adjust the amount to your heat preference).
Once the tuna has marinated, remove it from the refrigerator. Add the diced vegetables (red onion, cucumber, avocado, cherry tomatoes), chopped cilantro, and minced jalapeño to the bowl.
Drizzle the extra virgin olive oil over the salad. Gently toss all the ingredients together, being careful not to crush the avocado.
Season with salt and black pepper to taste, adjusting as needed.
Serve immediately as a main course, an appetizer, or over a bed of leafy greens. Optionally, pair with whole-grain crackers or tortilla chips for added texture.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 17.7 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
