3 Things to Know About Using Canned Tuna Raw in Ceviche or Tartare

Canned tuna is fully cooked during the canning process It is pressure-cooked inside the can, so you can use it directly in ceviche or tartare without any additional cooking.

The acid from ceviche won’t cook the tuna further The lime juice will marinate and flavor the tuna, but it cannot “cook” fish that is already cooked. This is a common myth.

Texture and quality matter for the best results Standard chunk light tuna can be mushy, which works for rustic ceviche if drained well. For firm chunks suitable for tartare, buy higher-end tuna packed in oil or jarred ventresca.