Tuna Melt Nachos
Tuna melt - a delish tuna salad covered with a layer of melted cheddar cheese - is one of the most famous American sandwiches out there. I’ve combined this classic with Mexican flavours and created a yummy snack. Find out how you can make this easy Tuna Melt Nachos.
These crispy nachos are covered with a layer of canned tuna and loaded with more yummies: black beans, corn, red pepper and two types of cheeses: cheddar and gruyere. I’ve also added two dips: an avocado sauce and a quick tomato salsa to dunk the loaded nachos in.
Whip up these Tuna Melt Nachos for game night, when you have guests coming over or when you’re binge watching your favourite series on Netflix.
>> You can do more with canned foods! Check-out this Mackerel Salad w/ Curry Spices in Lettuce Wraps or these 3x dips w/ Anchovies!
Tuna Melt Nachos
- Prep: 25 min
- Total: 35 min
NOTE: this recipe serves 2 persons. Double the quantities for more portions.
For the Nachos:
- about 3 handfuls of Nachos (I’ve used Doritos)
- 1 can of tuna in oil, drained and seasoned with salt, pepper and smoked Pimento powder (I’ve used Princes Foods)
- ¼ cup black beans (canned, washed, drained and dried off with some kitchen paper towel)
- ¼ cup corn (fresh or canned, washed, drained and dried off with some kitchen paper towel)
- ¼ cup cheddar cheese (grated)
- ¼ gruyere cheese (grated)
For the avocado sauce
- 2 small avocados
- 1 tbsp coriander/cilantro
- a few slices of jalapeño pepper (depends on how hot you like your sauce)
- juice of 1 lime
- 1 or 2 tbsp of water
- salt to taste
For a quick salsa:
- 1 small red onion or half of a red onion (chopped)
- 1 garlic clove (minced)
- 2 tomatoes (deseeded and chopped in cubes)
- 2 tbsp coriander/cilantro (or to taste)
- half of a jalapeño pepper (or to taste)
- juice of half a lime
- ¼ tsp Pimento powder
- salt to taste
For the garnish:
- avocado sauce (see above)
- salsa (see above)
- 1 small red pepper (deseeded and chopped)
- half of a red onion (chopped)
- ¼ cup queso fresco or feta cheese (crumbled)
- coriander/cilantro leaves (optional)
- a few jalapeño slices (optional)
- Pre-heat your oven on 400 F or 200 C. Place the nachos on a baking tray lined with baking paper. Distribute this chips evenly.
- Sprinkle the tuna (I’ve seasoned mine with a bit of garlic and Pimento powder) beans, corn, grated cheddar and gruyere cheese on top. Bake for 7-10 minutes until the cheese is melted.
- In the meantime you can prepare the avocado sauce and salsa. Set this aside.
Deseed the avocados and chop them up into rough chunks, place all the ingredients in a food processor. Mix until you get a thick drizzly sauce. If you want a drizzlier sauce add more water or an extra squeeze of lime juice. Season with salt & pepper to taste.
Place all the ingredients in a food processor or finely chop them. When it comes to salsas, I like to chop my ingredients because I prefer a rougher texture. For this salsa you can also pre-roast your tomatoes above a fire. This will give the salsa a smoky scent. I’ve added Pimento powder to imitate this smoky flavour.
- When the nachos are out of the oven, sprinkle the chopped red pepper, drizzle with the avocado sauce + a bit of salsa (optional) and garnish with coriander/cilantro and jalapeño slices. Serve immediately and enjoy with some extra salsa!
TIP: Veganize these nachos by substituting the cheese for a vegan version and adding soy meat. You can season this with Mexican spices.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!