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Spicy tuna sharing nachos recipe

Spicy tuna sharing nachos recipe

1 rating

These colourful nachos are a great option for your next gathering. Top tortilla chips with sriracha-spiced tuna, homemade guac and salsa. If you like it hot, try adding extra jalapeños! See method

  • Serves Serves 6-8
  • 20 mins to prepare
  • 260 calories / serving
  • Gluten-free


  • ½ red onion, finely diced
  • 1 lime, zested and juiced
  • 200g cherry tomatoes, quartered
  • 1 tsp olive oil
  • 175g sour cream
  • 1-2 tsp Sriracha, optional
  • 200g pack of tortilla chips
  • 2 tins tuna, drained
  • 1 large avocado, cut into cubes
  • 60g jalapeños, drained
  • 10g coriander leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    5g 23%
  • Sugars

    3g 3%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 19.1g Protein 9.8g Fibre 2.2g


  1. Toss the onion in the lime juice and zest and set aside to quick pickle. Toss the cherry tomatoes in olive oil and season with salt and pepper. In a separate bowl, mix the sour cream with the Sriracha, if using.
  2. Using a large serving platter or bowl, about 30 cm in diameter, spread the tortilla chips over the base.
  3. Top with the tuna, avocado, pickled red onions, jalapeños, the cherry tomatoes and coriander leaves. Spoon the sour cream over the nachos and serve immediately.

Tip: If you like it hot, drizzle over extra Sriracha to serve. The more spread out your tortilla chips are, the more filling they can hold, so choose a large, flat, serving dish or platter, or even an oven tray if that works!

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