Tuna Melt Nachos Recipe – American Special
Tuna Melt Nachos are a delicious, indulgent twist on two classic comfort foods—the tuna melt and nachos. This fun fusion dish features crispy tortilla chips topped with a creamy tuna salad made from tuna, mayonnaise, mustard, and fresh veggies, all layered with melted cheddar and mozzarella cheese. Baked to perfection, the nachos come out hot and bubbly, with the rich, savory flavor of a tuna melt combined with the crunch of nachos. Perfect for game day, casual get-togethers, or a comforting snack, these Tuna Melt Nachos offer a satisfying and flavorful bite in every scoop.
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
For the Tuna Salad:
- 2 cans (5 oz each) tuna in water or oil, drained and flaked
- 1/4 cup mayonnaise
- 2 tbsp dijon mustard or yellow mustard
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tbsp lemon juice
- 1 tsp dried dill or fresh dill, chopped (optional)
- Salt and pepper to taste
For the Nachos:
- 8 cups tortilla chips (or enough to cover a baking sheet)
- 2 cups shredded cheddar cheese (or a blend of cheddar and Swiss)
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes, halved (optional)
- 1/4 cup sliced green onions (optional)
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
For Drizzle (Optional):
- Sriracha mayo or hot sauce (for a spicy kick)
How to make Tuna Melt Nachos :
Prepare the Tuna Salad:In a medium bowl, combine the drained tuna, mayonnaise, mustard, chopped celery, red onion, lemon juice, and dill (if using).
Mix thoroughly until the tuna is well coated. Taste and adjust seasoning with salt and pepper. Set aside.
Preheat the Oven:Preheat your oven to 375°F (190°C).
Assemble the Nachos:Spread the tortilla chips in an even layer on a large baking sheet, ensuring they cover the surface.
Spoon the tuna salad evenly over the chips.
Sprinkle the shredded cheddar and mozzarella cheeses over the top of the tuna salad and chips, making sure to cover everything.
Bake the Nachos:Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. Keep an eye on the nachos so the chips don’t burn.
Garnish and Serve:Once the nachos are done baking, remove them from the oven and sprinkle with fresh chopped parsley or cilantro, sliced green onions, and cherry tomatoes (if using).
For an extra kick, drizzle sriracha mayo or hot sauce on top.
Serve immediately and enjoy!
Recipe Notes :
Tuna Variety:Use either light tuna or white albacore tuna based on your preference. Albacore tends to be milder and firmer, while light tuna has a stronger flavor and softer texture.
Cheese Variations:While cheddar and mozzarella are classic choices, you can mix in some Swiss cheese for a more authentic “melt” flavor, or add pepper jack cheese for a spicy twist.
Chip Choice:Use sturdy restaurant-style tortilla chips to hold up to the toppings. Thin chips may break easily under the weight of the tuna and melted cheese.
Vegetarian Version:Swap the tuna for a black bean salad or chickpeas for a vegetarian version of this dish.
Make-Ahead:The tuna salad can be made ahead and stored in the fridge for up to 2 days. Just assemble the nachos and bake right before serving.
