Crispy homemade tortilla chips topped with a no-mayo tuna salad with Asian flavors. This no-fuss appetizer is ready in 30 minutes! Serves 8.
Prep Time15 minutesmins
Cook Time15 minutesmins
Ingredients
Tortillas
126-inchcorn tortillas
3tablespoonsolive oil, divided
salt
chili powder, optional
Tuna Melt
25-ounce(140g) canned albacore tuna in water (I used Bumble Bee)
1tablespoonsesame oil
2 to 3teaspoonsfish sauce, or soy sauce
2tablespoonschopped celery
2tablespoonschopped red pepper
1tablespoonchopped red onion
1green onion, chopped (green part only)
1tablespoonchopped cilantro
freshly ground pepper
salt
4ounces(115g) shredded cheddar cheese
1/2cupsalsa, optional
1/2cupguacamole, optional
Instructions
Preheat oven to 375 degrees F (190 degrees C). Brush 2 large baking sheets with olive oil. I used about 1 tablespoon.
Brush one side of the tortillas with olive oil, making sure to get the edges moistened. Arrange all the oiled tortillas into one stack. Chop the tortillas in half, and chop each half down the middle. Chop each quarter in half so that you get 8 stacks of tortillas.
Arrange the tortilla pieces on the greased baking sheets in one layer. Sprinkle salt and chili powder (if you're using it) on the tortilla pieces. Bake for 8 to 12 minutes, or until they're golden brown.
Make the tuna salad while the tortillas are baking. Drain the tuna. In a bowl, mix the tuna, sesame oil, fish sauce, celery, red pepper, red onion, green onion, and cilantro. Season with some pepper and additional salt, if necessary.
When the chips are finished, spread them all out on one baking sheet. Sprinkle cheese on top and bake for 4 to 5 minutes, or until the cheese is bubbling.
Pull the chips out of the oven and spread tuna salad on top. Add the salsa and guacamole on top. Serve immediately.
Notes
If you're pressed for time, you can use 6 to 7 cups of store-bought tortilla chips for the nachos.
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