Skip to content
LumaxisLumaxis
All recipes

American·Appetizer

Individual Tuna Melt Nachos

A clever hybrid of two comfort food classics, these nachos are individually constructed to ensure the perfect ratio of crispy tortilla chip, savory olive-oil-packed tuna salad, and melty cheese in every bite.

Prep

20m

Cook

5m

Total

25m

Serves

4

Method

  1. 01

    Place the tuna in a bowl and break it up with a fork into very small flakes. Stir in the finely diced celery, black pepper, cayenne, and mayonnaise until well combined and smooth. Chill in the refrigerator until ready to assemble.

    Step 1
    Watch · 0:25
  2. 02

    Prepare the vegetable toppings by slicing the cherry tomatoes into thick rounds and removing any seeds from the pickled jalapeno rings. Grate the Monterey Jack and sharp cheddar and mix them together in a bowl.

    Step 2
    Watch · 2:24
  3. 03

    Line a baking sheet with foil and arrange 24 flat tortilla chips in a single layer. Use two spoons to portion a generous rounded teaspoon of the tuna salad onto the center of each chip.

    Step 3
    Watch · 3:55
  4. 04

    Place one jalapeno ring on top of the tuna on each chip, followed by a slice of cherry tomato. Press down gently on the tomato so the ingredients sit securely on the chip.

    Step 4
    Watch · 4:25
  5. 05

    Top each nacho with a generous tablespoon of the mixed grated cheese. Sprinkle any remaining cheese over the exposed parts of the chips to help prevent them from burning in the oven.

    Step 5
    Watch · 5:10
  6. 06

    Place the baking sheet under a broiler (or in a 475°F oven) for a few minutes until the cheese is hot and bubbly and the chip edges are golden brown. Watch carefully as they can burn quickly. Garnish with sliced green onions and serve immediately.

    Step 6
    Watch · 6:07

From Chef John

  • “The nacho gods hate a coward.”
  • “You guys are, after all, the head honchos of your tuna melt nachos.”
  • “If you crush celery, it can actually get more bitter than it already is.”