Loaded Nachos - Tuna Recipe
Make Loaded Nachos - Tuna Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tortilla chips & assembly
Tuna topping
Optional warm toppings & garnish
Method
Tuna topping
Prepare tuna mixture
Open and drain the canned tuna thoroughly in a fine-mesh sieve, pressing gently to remove excess oil or water. Transfer drained tuna to a medium mixing bowl and flake with a fork until mostly broken into bite-sized pieces.
Add mayonnaise, Dijon mustard, hot sauce, chopped capers, lime juice, sliced scallions, kosher salt, and black pepper to the bowl with tuna. Fold gently until evenly combined. Taste and adjust seasoning — add up to 1 tsp more lime juice or 1/4 tsp more salt if desired. Set aside in the refrigerator while you assemble the nachos (keeps texture cool and prevents chips from getting soggy).
Tortilla chips & assembly
Preheat and layer
Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup. Arrange half of the tortilla chips in an even single layer on the baking sheet, leaving small gaps so chips stay crisp.
Scatter half of the shredded cheddar and half of the Monterey Jack evenly over the chips. Add half of the diced tomato, half of the red onion, and half of the pickled jalapeños. If using optional black beans or corn, scatter half of those now.
Top with remaining chips in a second, slightly overlapping layer. Distribute the remaining cheddar and Monterey Jack cheese over the top layer so cheese will melt through multiple layers.
Bake
Bake in the preheated oven 6–8 minutes, until cheese is fully melted and bubbling but not burned. For extra browning, switch to broil for 30–60 seconds while watching closely.
Remove from oven and let rest 1–2 minutes so cheese firms slightly and chips crisp. Immediately spoon the prepared tuna mixture in even dollops across the top of the hot nachos (about 3–4 tbs per portion).
Scatter remaining diced tomato, red onion, pickled jalapeños and chopped cilantro over the tuna-topped nachos. Add avocado slices or dollops of guacamole and crumbled queso fresco if using. Serve with lime wedges and sour cream or crema on the side or drizzled over the top.
Optional warm toppings & garnish
If you warmed black beans or corn earlier, you can spoon warm beans/corn between layers before baking so they heat through. Warmed beans/corn add body and heat retention to the nachos.
Finish with a squeeze of fresh lime over the assembled nachos and additional hot sauce to taste. Serve immediately so chips remain crisp.