Tuna Nachos
They’re messy and crisp and a little too satisfying. The cheese bubbles in corners… the tuna, sharp with lemon and softened by olive oil, drips just a little where the chips curve up. Nachos au Thon Marinée might sound a touch unconventional – I suppose it is – but it’s the kind of oddball combination that ends up quietly winning over everyone at the table. Bright, briny, melty, herby – it ticks all the cravings, especially when you’re not sure what you’re hungry for.
Why You’ll Crave It
- The marinated tuna gives it complexity – citrusy and rich and not too fishy (promise).
- No need to cook anything from scratch – it’s mostly a quick assembly job.
- Perfect balance of textures: crunchy chips, soft toppings, melty cheese, juicy tomatoes.
- Comes together in ten-ish minutes – real-time minutes, not “chef’s estimate” minutes.
- Works as a light meal, a party snack, or what I call an “exhale dinner.”
The first time I made this, it was late spring and we were trying not to turn the stove on – we stood at the counter eating it straight from the tray… no regrets.
What You’ll Need
- Tortilla chips: 200 grams – sturdy ones, something that’ll hold up under all those toppings
- Canned tuna: 200 grams – I like it in olive oil, but water-packed works too if you give it some love
- Olive oil: 2 tablespoons – the better the oil, the better the marinade
- Lemon juice: 1 tablespoon – freshly squeezed, always
- Fresh parsley: 1 tablespoon, chopped – stems and all if they’re tender
- Red onion: 1 small, finely chopped – soaking in water takes the edge off
- Cherry tomatoes: 100 grams, halved – juicy little bursts
- Black olives: 50 grams, pitted and sliced – briny and deep
- Grated cheese: 100 grams – cheddar, Monterey Jack, or something stretchy
Easy How-To
Marinate the Tuna
Drain the tuna (gently… no need to dry it out), plop it in a bowl, and break it up just a little. Stir in olive oil, lemon juice, and parsley. Let it sit while you prep the rest – just a few minutes does wonders.
Preheat the Oven
Set your oven to 200°C or about 390°F. Or skip this step if you’re going cold and crisp with unmelted cheese – also good, just different.
Layer the Base
Spread your tortilla chips across a baking tray. Don’t pile too high – you want every chip to get a bit of topping magic.
Distribute the Tuna
Spoon the marinated tuna over the chips – unevenly is fine. I never aim for perfection here. A little clumpiness is part of the charm.
Scatter the Toppings
Toss on your cheese (more than seems necessary is usually right), red onion, slices of black olive, halved tomatoes. Trust your eyes on coverage.
Bake
Put the tray in the hot oven and let everything melt and sizzle for about 8-10 minutes. Watch those edges – crisp is good, char is maybe not.
Serve Right Away
Take them out, breathe in that mix of cheese and lemon and tomato. Sprinkle on extra fresh herbs if you have them. Eat before the chips go soft.
Good to Know
- If your onions are too sharp – soak them in ice water for ten minutes. It’s weirdly transformative.
- Don’t skip the marinating. That olive oil-lemon bath makes even basic tuna taste “restaurant” good.
- Kids weirdly love these. Maybe because there’s cheese? Or maybe because they get to eat with their hands.
Serving Ideas
- Serve with a side of guacamole and cold white wine for grown-ups, or fizzy soda and lime for kids-at-heart.
Top Tricks
- If you’re making these for a crowd, layer the chips on two trays and rotate them halfway – avoids sogginess in the middle.
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Sure, but it’ll need to be cooked and cooled first. Canned tuna is quicker and has a texture that just suits this dish, in my humble opinion.
What if I don’t have lemon?
You can use a splash of vinegar (white wine or even apple cider). It’s the acidity that lifts the tuna.
Why not skip the oven?
You can, of course. They turn into a bright cold-meets-crunchy appetizer – still absolutely delicious, just different. Sometimes that’s what you want.
