Tuna Melt Nachos Recipe – American Special
Tuna Melt Nachos bring together the irresistible indulgence of creamy tuna salad layered over crispy tortilla chips and topped with melted cheddar & mozzarella, all baked until gooey and golden. This fun and satisfying game-day snack turns classic comfort flavors into a shareable, cheesy crowd-pleaser that’s as easy to whip up as it is delicious to eat.
- 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 choice: Use light tuna for a stronger flavor or albacore for a milder taste with firmer flakes.
Chip sturdiness: Pick thick, restaurant-style tortilla chips to handle the weight of toppings—thin chips may break.
Cheese alternatives: Try Swiss for an authentic melt taste or pepper jack for a spicy twist.
Make-ahead tuna salad: Prepare the tuna mixture up to two days in advance; assemble and bake the nachos just before serving.
