Pile the seviche evenly into 4 Boston or butter lettuce cups for a special presentation.

Ingredients:

1 pound sushi-grade tuna, cut into ½-inch cubes
²/³ cup lime juice
1 large tomato, seeded and chopped
1 small red onion, very thinly sliced
¼ cup chopped fresh cilantro
½–1 jalapeño pepper, seeded and minced Grated zest of ½ orange
½ teaspoon salt

Directions:

Mix together tuna and lime juice in large glass bowl. Cover and refrigerate, stirring several times, until tuna is opaque, about 1 hour. Drain tuna and transfer to serving bowl; discard marinade.

Add all remaining ingredients to tuna; toss to mix well.

You can’t go wrong by serving this classic French salad when you are trying to impress someone. It’s hearty enough for an entrée, with an array of colorful, filling, and decadent ingredients.

Even when we offer several choices of sandwiches, tuna salad is always a bestseller. People can’t seem to get enough of this classic. Our version starts with the basics—tuna (we use white albacore, but chunk light works just as well), celery, and just a little mayonnaise. For just a touch of sweetness with an added crunch, we stir in pickle relish or red pepper relish. On top go butter pickles for a distinctive finishing touch.