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 filling 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 a pescatarian mom-on-the-go who loves nachos, these easy tuna nachos and these Oven Baked Shrimp Nachos means I have options that both fit within my chosen diet and aren’t at all boring or overcomplicated!
Canned Tuna Nachos Ingredient Highlights
Yellow corn or blue corn tortilla chips will work here. I usually just go for cheddar or Mexican blend cheese.
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.
You should be able to get enough juice from 1/2 lime, leaving the other half to garnish your nachos with.
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.
Quick tip: The trick to avoiding soggy nachos 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.
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.
Storing and Reheating Leftover Tuna Nachos
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.
Easiest Canned Tuna Nachos
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
Tuna Nachos
- 8 ounces tortilla chips
- 8 ounces shredded cheese, Mexican blend
- 5 ounces tuna in water (5 oz usually = 1 can of tuna)
- 1 large hass 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)
Topping Ideas
- ½ tomato, diced
- 1 jalapeno, sliced
- ¼ cup fresh cilantro
- ¼ cup sour cream
- ½ lime cut into wedges
Instructions
- 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.8 ounces tortilla chips, 8 ounces shredded cheese, Mexican blend
- 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.5 ounces tuna in water, 1 large hass avocado, 1 tablespoon olive oil
- Add red onion, lime juice, salt and pepper and mix well to combine. If you want some spice, add cayenne pepper here, too.¼ large red onion, 1 tablespoon lime juice, ¼ teaspoon black pepper, ¼ teaspoon salt, ¼ teaspoon cayenne pepper
- Remove cheesy chips from the oven and add tuna on top, along with any other toppings of choice. Enjoy!1 jalapeno, sliced, ¼ cup fresh cilantro, ¼ cup sour cream, ½ lime cut into wedges, ½ tomato, diced
Pro Tips
- 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!
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1 thought on “Easiest Canned Tuna Nachos”
Looks great – definitely going to try that one!
Thanks Marley
(Review provided by a family/friend of marleysmenu.com)