Tuna Nachos Recipe

Prepare tuna

Drain canned tuna well and transfer to a medium bowl. Use a fork to flake the tuna into small pieces so it mixes evenly with other ingredients.

Add mayonnaise, sour cream and lime juice to the flaked tuna and stir until combined. These provide creaminess and tang to bind the tuna on the chips.

Mix in finely diced red onion, diced jalapeño, chopped cilantro, ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust salt, lime, or jalapeño heat to preference.

Preheat oven to 375°F (190°C). Arrange tortilla chips in an even single layer (or slightly overlapping) on a rimmed baking sheet or an oven-safe serving platter.

Evenly distribute half of the shredded cheddar and half of the Monterey Jack over the chips to create a cheesy base layer. This helps hold the tuna and toppings in place.

Spoon dollops of the prepared tuna mixture across the chips — aim for roughly 1 tablespoon per cluster so chips don't get soggy. If using black beans or corn, sprinkle them over the chips now for baking.

Top the tuna and chips with the remaining shredded cheddar and Monterey Jack. Return the baking sheet to the oven and bake 6–8 minutes, or until cheese is fully melted and edges of chips are lightly toasted. Watch closely to avoid burning.

Remove the nachos from the oven and immediately scatter halved cherry tomatoes, sliced green onions, diced avocado, and pickled jalapeños over the hot cheese.

If using, drizzle 1–2 tsp of hot sauce across the top or serve on the side. Squeeze fresh lime wedges over the nachos just before serving for bright acidity.

Garnish with additional chopped cilantro if desired and serve hot so chips remain crisp. Provide extra toppings (hot sauce, sour cream, salsa) at the table.