The sparkling waters around Isla Mujeres, off the sunny coast of Cancun, Mexico, abound with endless varieties of fish ? a perfect place to enjoy ceviche, the popular Latin American appetizer. Although the authentic version is prepared with raw fish “cooked” in the acid of lime juice, this recipe is made with canned tuna, marinated in freshly squeezed lime juice, tomato, onion and peppers. Enjoy this ceviche as a starter, or double the recipe for a light lunch ? and get the heart-healthy benefits of tuna.

1 can (6 ounces) albacore tuna in water, drained, flaked
Juice of 2 limes
1 cup canned, diced tomatoes with green chilies, slightly drained
1 tablespoon olive oil
1/4 teaspoon oregano
1/8 teaspoon freshly ground pepper 4 (6-inch) wheat tortillas
1 small avocado, peeled, stone removed, sliced
1 small onion, sliced in rings
2 tablespoons chopped cilantro or parsley Lime wedges, for garnish
Cilantro sprigs, for garnish

Cover tuna with lime juice in a medium bowl. Meanwhile, combine tomatoes, olive oil, oregano and pepper. Gently mix with tuna; chill for 30 minutes to blend the flavors. Crisp wheat tortillas on a baking pan in a 375°F oven for 7 to 10 minutes. To serve, arrange tuna mixture on crisp tortillas. Top with avocado slices and onion. Garnish with lime wedges and cilantro sprigs.

Calories 290; Total fat 14g; Saturated fat 2.5g; Cholesterol 20mg; Sodium 490mg; Carbohydrate 29g; Fiber 6g; Protein 14g