Tuna melt nachos
Food Wishes · ♥ 3.5K likes · 65.9K views · 8 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- tuna packed in olive oil
Break the tuna up with a fork into small to very small flakes before adding anything else, so the celery is not crushed and turned bitter.
Flaking the tuna first
- 1 rib celery
Cut the celery rib lengthwise a couple of times into thin strips, halve, then slice across into a very small dice; add to the tuna.
- freshly ground black pepper
- cayenne
- premium brand mayonnaise
Season with black pepper and a few shakes of cayenne, add mayonnaise and mix to a fine texture. No salt; chill in the fridge.
- cherry tomatoes
Cut the cherry tomatoes into relatively thick slices. Remove any seeds from the pickled jalapeno rings with a small pastry cutter.
- tortilla chips
Lay the flattest tortilla chips out individually on a foil-lined baking sheet, replacing any extra-curvy ones whose tips could burn.
Using two spoons, put a generous rounded teaspoon of tuna salad on each chip.
Building each nacho
- 1 ring pickled jalapeno rings
Press one jalapeno ring gently onto each, then a slice of tomato, pressed down gently.
- Monterey Jack
- sharp cheddar
Top each with at least a generous tablespoon of grated half Monterey Jack, half sharp cheddar, piled high in the centre; sprinkle the remaining cheese over exposed chip.
Finish in a really hot oven, like 475, or preferably under the broiler for a few minutes until the cheese is melted and the chips golden brown; watch closely.
Under the broiler