Super easy to make and fun to eat, these canned tuna nachos make a tasty appetizer or light dinner option. Cheesy, crunchy tortilla chips topped with juicy tuna, mashed avocado, diced onion, and fresh tomatoes, served on a sheet pan for easy sharing.
🐟 What Makes This Recipe So Good
- These tuna nachos are super quick and easy. There’s only about 10 minutes of “cooking” to melt the cheese – the rest of the process is just piling up your toppings! Perfect if you need a delicious meal or snack on a tight schedule, or if you’re looking for something easy and low-effort to eat.
- Tuna is packed full of protein, vitamins, and omega 3 fatty acids, making these nachos a fun and tasty way to get your nutrients in. If you want a real boost of protein, use 2 or 3 cans of tuna instead of just one.
- Like all nachos, tuna nachos are totally customizable! Go with your favorite toppings, or use what ingredients you have on hand. You could even add some black beans, corn relish, a drizzle of your favorite hot sauce, or some spicy tomatillo red chili salsa.
👩🍳 Chef’s Tips
- To keep the tortilla chips from getting soggy while they bake, you want to use a higher temperature and a shorter bake time. Remember – the goal here is just to melt the shredded cheese! It won’t take much time for that to happen.
- You can easily adjust the portion size. For a single serving of tuna nachos, just dial back the quantities of each ingredient. You can use a quarter sheet pan instead of a full one, too. Feeding several people who each have their own topping preferences? Use individual round baking pans instead of sheet pans! You can dress up each serving as desired.
More Fun (and Delicious!) Meals To Try
- Seafood Baked Potato
- Keto Chicken Nuggets
- Burrito Suizo
- Creamy Veg-All Casserole
- Gluten-Free Lasagna
- McAlister’s Chicken Tortilla Soup
For the Tuna Nachos
- 12 ounces tortilla chips of choice
- 2 cups shredded Mexican-style cheese blend
- 3 large avocados halved, peeled, pitted
- 2 tablespoons fresh lime juice juice from approximately 1 lime
- 1 teaspoon salt more or less to taste
- 1 5-ounce can solid white tuna in water drained, flaked
- 1 cup quartered cherry tomatoes
- ½ cup diced red onion
Suggested Toppings (All Optional)
- ¼ cup roughly chopped fresh cilantro
- ¼ cup sour cream
- jalapeño slices
- Baking sheet
- Parchment paper
- medium mixing bowl
- Preheat oven to 400° Fahrenheit. Adjust oven racks as needed so baking sheet sits in center of oven. Line large baking sheet with parchment paper.
- Arrange tortilla chips on parchment paper in one even layer. Sprinkle shredded cheese evenly across top of tortilla chips, then place baking sheet in preheated oven.
- Bake tortilla chips 10 to 15 minutes, or until cheese is melted and bubbling.
- While chips are baking, place avocados, lime juice, and salt in medium mixing bowl. Mash ingredients together with fork until ingredients are fully combined and desired texture is achieved. Set avocado aside.
- Once cheese is melted, carefully remove baking sheet from oven. Top tortilla chips with flaked tuna, mashed avocado, tomatoes, red onion, cilantro, sour cream, and jalapeño slices. Serve immediately.
- Tuna: For more protein, use 2-3 cans of tuna instead of just 1.
- Make It Dairy Free: Use dairy-free shredded cheese and dairy-free sour cream (or omit the sour cream entirely).
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.