There’s no better time of the year for a sports fanatic than right now. Football, hockey, basketball, and World Series baseball games are all going on at the same time, although thanks to the hated Dodgers, it’s not looking like we have much baseball left. Anyway, since this is “friends are coming over to watch the game” snack food season, what better thing to serve than tuna melt nachos?
I tried to use as much restraint as possible, and not make this a pan of loaded nachos with some tuna salad hidden underneath, and I think that was key. The ingredient list might look scarce, but the final bite was exactly what I was hoping for. Of course, you can pile on, whatever you feel like, but made as shown, I think these tuna melt nachos would be a real “four sport” crowd pleaser, and I really do hope you give them a try soon. Enjoy!
Ingredients
Tuna Salad
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1 (5.5 ounce) jar tuna packed in olive oil, drained
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1 small rib celery, diced
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1/4 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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1/3 cup mayonnaise, or to taste
Nachos
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24 corn tortilla chips
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1/2 cup pickled jalapeno rings
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6 cherry tomatoes, sliced
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3 ounces Monterey Jack cheese, grated
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3 ounces sharp Cheddar cheese, grated
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1/4 cup sliced green onions
Directions
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Break up tuna in a bowl with a fork into small flakes. Add celery, black pepper, cayenne, and mayonnaise. Mix well, cover, and refrigerate until needed.
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Preheat the oven to 475 degrees F (245 degrees C). Line a sheet pan with foil, and space chips out evenly on the pan. Top each chip with a generous rounded teaspoon tuna salad.
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Place a jalapeno ring on top of tuna, followed by a slice of tomato, pressing down lightly as you do. Top with cheese, piling it as high as possible in the middle of each nacho. Use any extra cheese to cover exposed areas of chips.
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Bake in the preheated oven until cheese is melted and the edges of chips are turning golden brown, 5 to 8 minutes. Alternately, preheat the oven’s broiler and broil nachos for just a few minutes until cheese melts and chip edges are golden.
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Scatter green onions over the top, and serve immediately.
John Mitzewich
Nutrition Facts (per serving)
| 1273 | Calories |
| 87g | Fat |
| 96g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1273 | |
| % Daily Value * | |
| Total Fat 87g | 112% |
| Saturated Fat 16g | 82% |
| Cholesterol 54mg | 18% |
| Sodium 1677mg | 73% |
| Total Carbohydrate 96g | 35% |
| Dietary Fiber 6g | 23% |
| Total Sugars 3g | |
| Protein 32g | 64% |
| Vitamin C 41mg | 46% |
| Calcium 366mg | 28% |
| Iron 3mg | 19% |
| Potassium 2233mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
