Easy Seviche

Although this recipe calls for precooked tuna, seviche traditionally uses raw fish--the citric acid in the lime juice “cooks” it through a process of oxidation. This quick recipe makes an easy but elegant appetizer, and is a great way to sneak in some protein.

     One 6-ounce can tuna, drained
     One 16-ounce jar of your favorite salsa
     1/4 cup bottled lemon juice
     1/3 cup bottled lime juice
     1 tablespoon vegetable oil
     1 tablespoon dried cilantro
     1 teaspoon sugar

Break up the tuna into small chunks or flakes (I use two forks to pull it apart). Combine all of the ingredients in a medium-sized bowl and chill for an hour or more to let the flavors steep. You can even make this the night before -- time only adds to its flavor. Serve with corn chips or tortillas.

Makes about 2 1/4 cups