Ingredients:

  • 2 x 5 oz tins Canned Tuna (packed in olive oil, drained, reserve 1 tbsp oil)
  • 4 medium Fresh Limes (juiced, approximately 60-75 ml)
  • 1/2 cup Red Onion, finely diced
  • 1 large Roma Tomato, diced (seeds removed)
  • 1/2 large Red Bell Pepper, small dice
  • 1/2 cup Fresh Coriander (Cilantro), chopped
  • 1 small Jalapeño or Serrano Pepper, finely minced (optional)
  • 1/2 tsp Kosher Salt
  • Black Pepper, to taste

Instructions:

  1. Drain the two tins of tuna thoroughly, reserving approximately one tablespoon (15ml) of the olive oil. Flake the tuna lightly into a medium mixing bowl using a fork.
  2. Finely dice the red onion and juice the limes. Combine the flaked tuna, diced red onion, fresh lime juice, reserved tuna oil, and kosher salt in the bowl. Stir gently.
  3. Allow this initial mixture to sit for 5 minutes at room temperature. The acidity will begin to soften and ‘pickle’ the raw onion.
  4. Dice the tomato and red bell pepper into small, uniform pieces. Ensure all seeds and liquid pulp are removed from the tomato. If using, finely mince the jalapeño. Add the diced vegetables, chopped coriander, and optional chili/jalapeño to the tuna mixture.
  5. Gently fold all ingredients together until just combined.
  6. Cover the bowl and refrigerate for a minimum of 15 minutes, or up to 30 minutes. This chilling period allows the flavors to fully marry and intensify.
  7. Taste the mixture before serving and adjust seasoning with extra salt, pepper, or a final squeeze of lime juice if needed. Serve immediately with tortilla chips or lettuce cups.