Tuna Aguachile

Ingredients

• 2 can canned tuna (drained; approximately 5 oz each)
• 0.5 cucumber (diced)
• 0.25 cup red onion (finely diced)
• 1 roma tomato (diced)
• 1 serrano pepper (minced; adjust for heat preference)
• 0.25 cup cilantro (freshly chopped)
• 3 tbsp lime juice (freshly squeezed)
• 1 tbsp mayonnaise (optional, for creaminess)
• salt (to taste)
• black pepper (to taste)
• 4 tostadas (for serving)
• 0.5 avocado (sliced, for garnish)

Steps

1. 1

   Open the cans of tuna and drain the liquid thoroughly. Place the tuna in a medium mixing bowl and flake it with a fork.

2. 2

   Prepare the vegetables: dice the cucumber, tomato, and red onion. Mince the serrano pepper and chop the fresh cilantro.

3. 3

   Add the diced cucumber, tomato, red onion, serrano pepper, and cilantro to the bowl with the tuna.

4. 4

   Squeeze the fresh lime juice over the mixture. If using, add the tablespoon of mayonnaise for a creamier texture.

5. 5

   Season with salt and black pepper to taste. Toss all ingredients together until well combined and the tuna is evenly coated in the lime juice and seasonings.

6. 6

   Serve immediately on crispy tostadas and garnish with fresh avocado slices.

Notes

While traditional aguachile typically uses raw shrimp cured in lime, this version uses canned tuna for an easy, no-cook meal. For a more authentic 'aguachile verde' style, you can blend the lime juice, cilantro, and serrano together before mixing with the tuna.

Nutrition per serving

• appetizer
• main
• healthy
• no-cook
• seafood
• tuna
• mexican
• low-carb