Maybe you’ve found a way to get all the fresh ingredients you need at the market during this time. Or maybe you haven’t.
This recipe is perfect when you have canned tuna on hand, but the tuna-mayo thing is not for you- or you don’t feel like it.
This is one of the first recipes my dad taught me when I was 12 or 13 years old. It just requires a bunch of chopping. Then, you mix it all together. It’s similar to making the salsa, Pico de Gallo. It’s sort of like tuna “ceviche” except true ceviche is raw tuna mixed with lemon to slightly “cook” it.
Canned tuna is obviously cooked already. Still, the flavor combination is similar and delicious.
Served with chips or lettuce leaves, its a snack or dinner that doesn’t make you feel so apocalyptic-moment-survival mode.
Pantry Tuna “Ceviche”
Feed 3 ppl
- 2 cans tuna, use fork to break up
- ½ onion, chopped
- 1 jalapeño, de-seeded, minced
- 2 tomatoes, chopped
- 1 lemon, juiced
- Pinch of salt
Mix all together! Serve with chips, lettuce wraps or whatever you have!
