epicurious
Tuna Melt Nachos
From "The Fishwife Cookbook," these nachos call for convenient canned tuna instead of meat like pulled pork or roasted chicken.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Becca Millstein📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
📝 Preparation Steps
1
Preheat the broiler.
2
Spread 4 cups sturdy corn tortilla chips out in an even layer on a baking sheet. Evenly distribute two 3.2-oz. tins oil-packaged tuna, flaked into bite-size pieces, ½ cup cooked or canned black beans, drained, and ⅓ cup sliced black olives on top. Sprinkle ½ cup shredded Monterey Jack cheese all over.
sturdy corn tortilla chips4 cupstins oil-packaged tuna, such as Fishwife Albacore Tuna, flaked into bite-size pieces2 (3.2-oz.)
3
Broil for 2–⏱️ 5 minutes, until the cheese has melted and is starting to caramelize. Keep a close eye on the nachos, as they’ll go from meltingly delicious to burnt in a blink.
4
Top with ¼ cup pickled jalapeño slices, dollops of ¼ cup sour cream, a scattering of ⅓ cup finely chopped scallions, and 1 small handful of fresh cilantro leaves, if desired.
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