These baked tuna nachos are an easy dinner that saves many a dinner time! On the table in 20 minutes, they are a fun dinner I often turn to when I am too tired to cook.
Gluten-free corn chips are layered with tinned tuna in a spiced mayonnaise / yogurt sauce and fresh veggies, topped with grated cheese and then baked until the cheese is golden.
Made form store cupboard staples, this dish is so useful to have up your sleeve for those nights when dinner plans haven't gone to plan. Feel free to use any vegetables sat in the fridge like grated carrot or sliced mushrooms (add these on top of the cheese before baking) - or top with different raw veggies.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 4 tablespoons plain Greek yogurt
- 4 tablespoons mayonnaise
- ½ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- â…› teaspoon cayenne pepper optional
- 185 g tinned tuna in water or oil, drained
- 100 g tinned sweetcorn approx. half a 420g tin
- 1 green pepper finely diced
- 75 g cheddar cheese grated
- 1 spring onion finely diced
- 1 avocado
- 1 tablespoon lime juice (from ½ a lime)
- 1 jalapeno thinly sliced, optional
- fresh coriander optional
- salt
- black pepper
Method
- Preheat the oven to 200˚C fan / 220℃ / 420℉
- Mix the Greek yogurt with the mayonnaise, cumin, smoked paprika, garlic powder, onion powder, oregano and cayenne pepper, and season with a pinch of salt (keeping in mind the corn chips are salty), and black pepper.
- Add the drained tuna and mix well.
- Lay half the corn chips over the base of a 25cm x 20 cm (9.8" x 7.8") oven proof dish in an even layer.
- Top with half the tuna mix, then sprinkle over half the sweetcorn and half the chopped green pepper.
- Cover with the rest of the corn chips, dot over the remaining tuna mix, then the sweetcorn and pepper, and sprinkle over the grated cheese.
- Place the nachos in the oven for 10-15 minutes or until the cheese is bubbling and the tuna is piping hot.
- While the nachos are cooking, prepare your toppings: finely slice the spring onion, mashed the avocado with a tablespoon of lime juice, and slice the jalapeño, if using.
- Take the nachos out of the oven, and serve straight away, sprinkled with the chopped spring onion, mashed avocado, jalapeño (if using – or can serve this on the side) and fresh coriander.
- The nachos are best served straight away as they go soggy over time.
Nutrition
Calories 337kcal | Carbohydrates 13g | Protein 17g | Fat 25g | Saturated Fat 7g | Polyunsaturated Fat 8g | Monounsaturated Fat 9g | Trans Fat 0.03g | Cholesterol 42mg | Sodium 328mg | Potassium 524mg | Fiber 5g | Sugar 4g | Vitamin A 740IU | Vitamin C 37mg | Calcium 177mg | Iron 2mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 3 tablespoons plain Greek yogurt
- 3 tablespoons mayonnaise
- ½ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- â…› teaspoon cayenne pepper optional
- 185 g tinned tuna in water or oil, drained
- ½ c tinned sweetcorn approx. half a 420g tin
- 1 green capsicum finely diced
- ¾ c cheddar cheese grated
- 1 spring onion finely diced
- 1 avocado
- 1 tablespoon lime juice (from ½ a lime)
- 1 jalapeno thinly sliced, optional
- fresh coriander optional
- salt
- black pepper
Method
- Preheat the oven to 200˚C fan / 220℃ / 420℉
- Mix the Greek yogurt with the mayonnaise, cumin, smoked paprika, garlic powder, onion powder, oregano and cayenne pepper, and season with a pinch of salt (keeping in mind the corn chips are salty), and black pepper.
- Add the drained tuna and mix well.
- Lay half the corn chips over the base of a 25cm x 20 cm (9.8" x 7.8") oven proof dish in an even layer.
- Top with half the tuna mix, then sprinkle over half the sweetcorn and half the chopped capsicum.
- Cover with the rest of the corn chips, dot over the remaining tuna mix, then the sweetcorn and capsicum, and sprinkle over the grated cheese.
- Place the nachos in the oven for 10-15 minutes or until the cheese is bubbling and the tuna is piping hot.
- While the nachos are cooking, prepare your toppings: finely slice the spring onion, mashed the avocado with a tablespoon of lime juice, and slice the jalapeño, if using.
- Take the nachos out of the oven, and serve straight away, sprinkled with the chopped spring onion, mashed avocado, jalapeño (if using – or can serve this on the side) and fresh coriander.
- The nachos are best served straight away as they go soggy over time.
Nutrition
Calories 337kcal | Carbohydrates 13g | Protein 17g | Fat 25g | Saturated Fat 7g | Polyunsaturated Fat 8g | Monounsaturated Fat 9g | Trans Fat 0.03g | Cholesterol 42mg | Sodium 328mg | Potassium 524mg | Fiber 5g | Sugar 4g | Vitamin A 740IU | Vitamin C 37mg | Calcium 177mg | Iron 2mg
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