Spicy tuna sharing nachos recipe
These colourful nachos are a great option for your next gathering. Top tortilla chips with sriracha-spiced tuna, homemade guac and salsa. If you like it hot, try adding extra jalapeños!
See method- Serves 6-8
- 260 calories / serving
- Gluten-free
Ingredients
- ½ red onion, finely diced
- 1 lime, zested and juiced
- 200g cherry tomatoes, quartered
- 1 tsp olive oil
- 175g sour cream
- 1-2 tsp Sriracha, optional
- 200g pack of tortilla chips
- 2 tins tuna, drained
- 1 large avocado, cut into cubes
- 60g jalapeños, drained
- 10g coriander leaves
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Shop ingredientsEach serving contains
- Energy
- 1085kJ 260.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 3g
of the Reference intake
Carbohydrate 19.1gProtein 9.8gFibre 2.2g
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Method
- Toss the onion in the lime juice and zest and set aside to quick pickle. Toss the cherry tomatoes in olive oil and season with salt and pepper. In a separate bowl, mix the sour cream with the Sriracha, if using.
- Using a large serving platter or bowl, about 30 cm in diameter, spread the tortilla chips over the base.
- Top with the tuna, avocado, pickled red onions, jalapeños, the cherry tomatoes and coriander leaves. Spoon the sour cream over the nachos and serve immediately.
- Tip: If you like it hot, drizzle over extra Sriracha to serve. The more spread out your tortilla chips are, the more filling they can hold, so choose a large, flat, serving dish or platter, or even an oven tray if that works!
- See more Mexican-inspired recipes
