Tuna Ceviche

Ingredients

• 142 g (5 oz)low-sodium tuna packed in water, drained
• 15 ml (1 tbsp)fresh coriander, chopped
• 40 g (¼ cup)red onion, chopped
• 1.25 ml (¼ tsp)black pepper
• 1.25 ml (¼ tsp)salt-free herb seasoning
• 45 ml (3 tbsp)lemon juice
• 18low-sodium saltine crackers

Instructions

1. 1

   Mix and chill

   Put the tuna, red onion, coriander, black pepper and salt-free seasoning in a small bowl. Add the lemon juice and mix well. Cover and refrigerate for at least 2 hours before serving.

What is tuna ceviche?

Ceviche is a Latin American dish traditionally made by marinating raw fish in citrus juice. This version uses canned tuna, so it brings together familiar ceviche flavours without relying on raw fish.

Lemon gives the tuna a sharp, fresh lift, while onion and coriander add crunch and fragrance. The result is easy to serve as a light lunch or snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 10g protein, 16g carbs, 2g fat.

The crackers and tuna provide most of the carbohydrates, while the tuna contributes most of the protein and a small amount of fat. Pair a serving with salad or sliced vegetables for extra freshness and crunch.

Choosing the tuna

Drained tuna: Use tuna packed in water and drain it well so the mixture is not watery. Flake it gently as you stir, keeping some texture rather than mashing it smooth.

Why the chilling time matters

Marinating: Give the mixture at least 2 hours in the fridge, as the method directs. This lets the lemon, onion and seasoning mingle with the tuna.

Getting the texture right

Onion: Chop it finely so its crispness is distributed through the tuna rather than overpowering a single bite. If its flavour seems too strong, use a little less next time.

Mixing: Stir thoroughly to coat the tuna with lemon juice, but avoid breaking it down into a paste.

Seasoning the mixture

Herbs and pepper: The salt-free seasoning and black pepper add savoury depth without extra salt. Taste after chilling, then adjust the pepper or lemon if needed.

Serving ideas

Crackers: Serve with the low-sodium saltines for a crunchy accompaniment. Add the ceviche to each cracker shortly before eating to help them stay crisp.

On its own: It also works as a simple light lunch without crackers. For a more substantial plate, pair it with a leafy salad or sliced vegetables.

Recipe notes & tips

• Drain the tuna thoroughly before mixing to keep the ceviche from becoming watery.
• Chop the red onion finely so it blends evenly with the tuna.
• Chill the mixture for at least 2 hours, as directed, before serving.
• Mix gently to keep some texture in the tuna.
• Serve the crackers separately or top them just before eating so they remain crisp.

Variations

• Add chilli: Stir in finely chopped fresh chilli for a little heat.
• Use lime: Replace the lemon juice with lime juice for a different citrus note.
• Add cucumber: Fold in finely diced cucumber just before serving for extra crunch.
• Include tomato: Add chopped tomato and drain away excess juice if the mixture becomes wet.
• Make it herby: Add a little extra chopped coriander for a more pronounced herbal flavour.

Common mistakes to avoid

• Skipping the draining: Excess water can dilute the lemon; drain the tuna well before mixing.
• Mashing the tuna: A paste-like mixture loses its texture; stir gently and leave some flakes intact.
• Chopping the onion too coarsely: Large pieces can dominate each bite; chop it finely.
• Serving it straight away: The flavours have less time to mingle; refrigerate for at least 2 hours.
• Adding ceviche to crackers early: They can turn soft; top them just before serving.

How to store

Keep covered in the fridge and eat within 1–2 days. Store the crackers separately, and serve the tuna mixture chilled rather than leaving it out for an extended period.

Frequently asked questions