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Tuna Nachos

Name: Tuna Nachos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 John West No Drain Fridge Pot Tuna Steak in Spring Water; 2 tortilla wraps (we like the corn and wheat ones); 60g (about 2 heaped tbs) low fat crème fraiche; 60g (about 2 heaped tbs) salsa; 60g (about 2 heaped tbs) guacamole; ½ fresh red or green chilli, very thinly sliced; ½ red onion, very thinly sliced

mins

20

approx

2

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Average rating: 4.5/5 from 14 reviews

Nutrition

INGREDIENTS

1 John West No Drain Fridge Pot Tuna Steak in Spring Water

2 tortilla wraps (we like the corn and wheat ones)

60g (about 2 heaped tbs) low fat crème fraiche

60g (about 2 heaped tbs) salsa

60g (about 2 heaped tbs) guacamole

½ fresh red or green chilli, very thinly sliced

½ red onion, very thinly sliced

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No Drain Fridge Pot Tuna Steak In Spring Water

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Step 1

Cut the tortilla wraps into 4 strips then cut each strip into triangles. Arrange in a single layer in the basket or tray of your airfryer and cook at 170°C for 3-4 minutes until lightly golden and crispy (you may need to do this in 2 batches). Check half way through cooking as they can burn quickly. They will crisp up even more as they cool a little

Step 2

Arrange the warm tortilla chips in a shallow dish or tray while still warm. Spoon on the crème fraiche, salsa and guacamole then scatter over the onions and chillies. Top with the tuna and serve while the chips are still warm, with wedges of lime on the side for squeezing over

Step 3

If you don’t have an air fryer, just bake the tortilla chips in the oven at 150°C for about 10 minutes, turning half way through and checking after about 7 minutes. If you like, halfway through cooking, spritz the tortilla triangles with water then dust with a little black pepper and paprika or a pinch of chilli powder for extra flavour. Then continue to cook as described

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