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overhead photo of a full dish of tuna nachos topped with mashed avocado and chopped spring onions, lime and jalapenos at the side for those who want them on their nachos

Tuna Nachos

Robyn
Ready in 30 minutes, these easy tuna nachos are a family favourite - and perfect for busy days when you want a quick dinner
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner
Cuisine Mexican
Servings 4 people
Calories 546 kcal

Ingredients
  

  • 3 tablespoons plain Greek yogurt
  • 3 tablespoons mayonnaise
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon cayenne
  • 185g (6.5oz) tinned / canned tuna in water or in oil
  • 100g (½c) tinned sweetcorn
  • 1 green capsicum finely diced
  • 100g (1c) cheese grated
  • 175g-200g (7oz) corn chips (tortilla chips)
  • 1 spring onion finely sliced
  • 1 avocado
  • 1 tablespoon lime juice (from ½ lime)
  • 1 jalapeno for serving, optional

Instructions
 

  • Preheat the oven to 200˚C fan / 200℃ / 420℉
  • Mix the greek yogurt with mayonnaise, cumin, smoked paprika, garlic powder, oregano and cayenne.
  • Add the tuna, sweetcorn, diced capsicum/pepper, half the cheese, and mix well.
  • Lay half the corn chips over a 25cm x 20 cm (9.8" x 7.8") baking dish in an even layer.
  • Top with half the tuna mix.
  • Cover with the rest of the corn chips, then the rest of the tuna in an even layer, and sprinkle over the remaining grated cheese.
  • Place in the oven for 10-15 minutes or until the cheese is bubbling and the tuna mix heated through.
  • Whilst it's cooking prepare your toppings: finely slice the spring onion, mashed the avocado with a tablespoon of lime juice and sliced the jalapeño, if using.
  • Take the nachos out of the oven, and serve straight away, with the mashed avocado and jalapeño on the side

Making tuna nachos in the air fryer:

  • Line the tray with foil - depending on size of your air fryer you may need to do two batches.
  • Add an even a layer of corn chips on your foil, followed by your tuna topping and then some grated cheese.
  • If your air fryer needs preheating, preheat it to 180˚C / 356˚F.
  • Cook at 180˚C / 356˚F for 5-7 minutes until heated through and the cheese is golden.
  • Serve straight away.

Notes

Other toppings: sour cream, guacamole, extra lime, fresh coriander
Corn chips
  • I often use round corn chips from Aussie supermarket Woolworths, but use whatever corn or tortilla chips you like.
  • Make sure they are thick otherwise they can go soggy.
  • Use plain or lightly salted corn chips. 
Tuna - canned/tinned tuna, in water or olive oil.
Yogurt - Use plain unsweetened yogurt, I find Greek yogurt works the best. If you don't have any yogurt in, use extra mayonnaise.
Cheese - I use block cheddar cheese and grate it myself - it not only melts better, but I prefer not having the stabilisers that ready grated cheese tends to be coated in. 
Veggies - these go well with any leftover veg: grated carrot, red capsicum/pepper, or leave tuna and cheese and top with pico de gallo - if mangos are in season try with this mango pico de gallo.
Spices - I've kept the heat spice low for younger family members, but you can increase the spice to suit you. You can use store bought taco seasoning instead.
Building nachos in layers helps prevent no thick layers of dry nachos with no topping.
Other toppings for once the nachos are out of the oven - pico de gallo, fresh coriander, guacamole (or this delicious Venezuelan guacamole)

Nutrition

Calories: 546kcalCarbohydrates: 45gProtein: 22gFat: 33gSaturated Fat: 9gTrans Fat: 1gCholesterol: 45mgSodium: 630mgPotassium: 572mgFiber: 7gSugar: 4gVitamin A: 720IUVitamin C: 32mgCalcium: 301mgIron: 2mg
Keyword nachos, store cupboard, tinned tuna, tuna melt, tuna recipe

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