Always popular and delicious beef and cabbage soup! Ground beef, onion, tomato sauce, cabbage, and kidney beans make up the majority of the dish. I guarantee you won’t regret doing so.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 3 |
| Yield: | 6 tostadas |
Ingredients
- 2 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, drained
- 4 lemons, juiced
- ½ cup chopped tomatoes
- ½ cup chopped fresh cilantro
- ½ cup chopped purple onion
- 6 corn tostada shells
- Salt and black pepper to taste
- 1 jalapeno chile peppers, seeded and sliced into fine strips
Instructions
- Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt.
- Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 9 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 389 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Could be really great. I like lemon and sour things, but I juiced only 3 lemons and it was WAY too much lemon. I would only use 1 lemon next time. Otherwise, fresh and healthy, perfect for a hot summer day.
i like it
This was so delicious! I eat low carb so I ate it mixed with an avocado instead of using the tostada shells. Made the perfect lunch! Thank you!
I used limes rather than lemons because that is what I was used to when making ceviche. I also served it with corn tortilla chips rather than tortillas. Otherwise, I followed the recipe. I did end up putting the jalapeno chopped up in the mix. This made for an easy appy on the spur of the moment, though it did not do as well as leftovers. Thanks so much for the idea of this way of using tuna!