Sunday, May 4, 2014

Balsamic Tuna Ceviche

     I follow fellow food blogger Gina at Skinnytaste, and I saw something similar on her site and knew I had to give that recipe a whirl.  I made some changes, experimented with making homemade Tortilla chips, and it all worked out great!  It was a beautiful Spring night and the Hubs and I were able to enjoy this light dinner on the deck before heading off to see a Paul McCartney look alike concert!!!  It was the perfect evening!  If you want a light meal, this is the ticket!  ;)

1/2 cup cilantro leaves
3/4 cup diced Roma Tomato
1/4 cup diced Red Onion
8oz drained Albacore Tuna, save and rinse the empty cans
1 1/2 cups diced seeded Cucumber
1/4 cup Lime Juice
2 teaspoon EVOO
Dash Sriracha, to taste
Salt and Pepper to taste
4oz Avocado, diced

     Mix cilantro, tomato, onion, tuna, cucumber, lime juice, EVOO, Sriracha, salt and pepper.  Then gently fold in diced Avocado. Line empty tuna cans and a couple half cup measuring cups with saran wrap or sandwich baggies that have been cut in two.  Fill containers, pat down til firm and chill for 30 minutes.  When chilled, invert and slip out by pulling on saran wrap onto plate.  Serve with home made tortilla chips. This makes four servings, 125 calories, 3g carbs and 43g protein. For an additional 60 calories, 3g carbs and 5g protein you can have 1 Mama Lupe tortilla that has been made into chips. See the recipe for directions.  Enjoy  ;)

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