Looking for a unique shareable app that’s easy and affordable? These Canned Tuna Nachos have you covered!
With traditional nacho flavors and the addition of delicious and nutritious tuna fish, this addicting dish will be your go-to when it comes to entertaining on a budget.
The addition of fresh avocado, lime juice, and diced red onion to the canned tuna makes for the perfect topping to this quick and easy appetizer recipe.
As an environmental scientist, I am always trying to find ways to add protein that is sustainably sourced, and luckily there are ways to approach canned tuna in a sustainable way!
Green tip: The most sustainable way to eat canned tuna is by making sure it is skipjack or yellowfin tuna. Most tuna labeled as “light” is skipjack or yellowfin, as opposed to “white” tuna which is usually albacore. Opt for “light” to reduce your environmental impact.
Canned Tuna Nachos Ingredients
Here’s everything you need:
- Tortilla chips. The base of your nachos! Yellow corn or blue corn tortilla chips will work here.
- Shredded cheese. Preferably a Mexican cheese blend for complementary flavors.
- Tuna. Canned tuna in water works best, but if you have canned tuna in oil, that will work, too. Just omit the extra oil added below.
- Avocado. Ripe and ready!
- Red onion. For flavor, color, and crunch.White onion works, too.
- Olive oil. This helps get a creamy consistency in your tuna/avocado/oil blend.
- Lime juice. You should be able to get enough juice from 1/2 lime, leaving the other half to garnish your nachos with.
- Salt & pepper. To boost flavor.
- Cayenne pepper (optional). If you want to add a little spice!
One of my favorite things about these nachos is their versatility. They can handle all the toppings you want to throw at them. Have fun with them!
Tuna Nachos Tips and Tricks
Get Your Cheese Melty
Spread your tortilla chips across a large baking sheet and sprinkle the cheese generously on top. Then stick them in the oven on the top rack at 375°F just until the cheese melts.
It shouldn’t take longer than 5 minutes. Leaving them in the oven too long will actually reduce the crispiness of the chips, so watch them closely.
Add Your Toppings After The Oven
The tuna is most delicious when served cold, so you’ll add it to the nachos once they’re out of the oven.
The addition of fresh avocado, lime juice, and diced red onion to the tuna makes for the perfect topping to cheesy nachos. The tuna adds such a uniquely delicious flavor and meaty texture to the nachos!
Use a fork to smash the avocado and break up the tuna. Add the olive oil to the tun and avocado to give it some moisture. Then add the salt, pepper, lime juice, smashed avocado, and diced red onion and give it a stir.
If you like a little spice, add some cayenne pepper! You should be left with a smooth tuna topping to add to your cheesy nachos.
Should You Have Leftovers
Cover the nachos up and keep them stored in the refrigerator for two days.
To reheat, bring your oven up to 375°F, remove the toppings, and stick them on the top rack until the cheese gets melty again. Once out of the oven, you can put the toppings back on.
Keep in mind, the chips may not get as crispy as they once were. It’s best to store the tuna and other toppings separately. It will last up to 5 days in an airtight container in your refrigerator.
Tuna Nachos Frequently Asked Questions
What toppings are good on nachos?
My favorite topping options for nachos include lime wedges, fresh tomato, cilantro, jalapeno, and sour cream.
How do you make nachos so they don’t get soggy?
The trick is to heat at a high temperature for a lesser amount of time (just 3-5 minutes at 375°F) and to add your fresh toppings after they get out of the oven.
Want to sharpen your kitchen skills?
Why You Should Make These Tuna Nachos
- They’re unique! The addition of Tex-Mex flavored tuna is a fun twist on traditional nachos.
- The textures! Crunchy, cheesy, creamy—it’s all in every bite!
- The options are endless! Make it your own with whatever options you want! Maybe even use this as a clean-out-the-fridge meal.
If you’re loving these Canned Tuna Nachos and want more inventive ways to eat canned tuna, check out this Tuna Pesto Pasta!
Easiest Canned Tuna NachosPRINT PIN RATE
- 8 ounces tortilla chips
- 8 ounces shredded cheese, Mexican blend
- 5 ounces tuna in water (5 oz usually = 1 can of tuna)
- 1 large avocado
- ¼ large red onion
- 1 tablespoon olive oil
- 1 tablespoon lime juice (1 tbsp lime juice usually = juice of 1/2 a lime)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper (optional to add spice)
- ½ tomato, diced
- 1 jalapeno, sliced
- ¼ cup fresh cilantro
- ¼ cup sour cream
- ½ lime cut into wedges
- Preheat your oven to 375°F.
- Spread tortilla chips out on a large baking sheet or cast iron and sprinkle cheese on top. Bake until the cheese is melted—about 3-5 minutes.
- Meanwhile, smash your avocado in a large bowl with a fork. Drain your tuna and add it to the bowl with the avocado. Add olive oil to give your tuna and avocado mixture some moisture and use a fork to break down the tuna and combine.
- Add red onion, lime juice, salt and pepper and mix well to combine. If you want some spice, add cayenne pepper here, too.
- Remove cheesy chips from the oven and add tuna on top, along with any other toppings of choice. Enjoy!
- The most sustainable way to eat canned tuna is by making sure it is skipjack or yellowfin tuna. Most tuna labeled as “light” is skipjack or yellowfin, as opposed to “white” tuna which is usually albacore.
- Add cayenne pepper to the tuna mixture to bring the heat!