Hi LaDonna! I've always enjoyed your recipes and cooking tips and you definitely know your food, so your request intrigued me to go on a search. I found this recipe in Cyberland. It seems you are correct that the term ceviche isn't limited to raw seafood! This sounds economical and a tasty way to jazz up tuna. Please let us know how it works for you and it is what your family remembers.

(Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls.)

CEBICHE DE ATUN ( PERUVIAN CANNED TUNA CEVICHE)

1 (6 ounce) can solid white tuna packed in water
1 fresh jalapeno chile, seeded and minced (more or less to taste)
1 small red onion, peeled and finely chopped
1 ripe tomato, diced
1 tablespoon chopped fresh cilantro
salt and freshly ground black pepper
1/4 cup fresh lime juice (1-2 limes)
2 to 3 tablespoons extra virgin olive oil
lettuce (optional, for serving)
fresh cilantro sprigs (for garnish)

Drain the tuna invert it onto a small platter.

Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.

Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.

Garnish with sprigs of cilantro and serve. Enjoy!