We understand if the initial thought of a tinned fish nacho feels off, but hear us out: Nachos are usually loaded up with something tender and meaty, be it pulled pork or roasted chicken. Tinned tuna is both of those things, so why wouldn’t it work just as well? We’re here to confirm that it is, in fact, just as delicious, if not even more so, than the aforementioned alternatives.
Turn to these nachos when you have a late-night hankering for something sloppy and satisfying, when you have friends over for an impromptu midnight feast, or when you’ve had one too many drinks and need something fatty, salty, and satiating that requires minimum effort.
The key to success with any nachos is making sure there’s an even distribution of toppings for each chip. We achieve this by spreading the chips out in a thin, even layer on a baking sheet before loading on the goodness.
Recipe information
Total Time
15 minutes
Yield
2 to 4 servings
Ingredients
Preparation
Step 1
Preheat the broiler.
Step 2
Spread 4 cups sturdy corn tortilla chips out in an even layer on a baking sheet. Evenly distribute two 3.2-oz. tins oil-packaged tuna, flaked into bite-size pieces, ½ cup cooked or canned black beans, drained, and ⅓ cup sliced black olives on top. Sprinkle ½ cup shredded Monterey Jack cheese all over.
Step 3
Broil for 2–5 minutes, until the cheese has melted and is starting to caramelize. Keep a close eye on the nachos, as they’ll go from meltingly delicious to burnt in a blink.
Step 4
Top with ¼ cup pickled jalapeño slices, dollops of ¼ cup sour cream, a scattering of ⅓ cup finely chopped scallions, and 1 small handful of fresh cilantro leaves, if desired.
Recipe notes
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