The following recipe and excerpt for Supreme Tinned Fish Nachos are from “The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion” by Becca Millstein and Vilda Gonzalez. It’s available for purchase on Amazon.
We understand if the initial thought of a tinned fish nacho feels off, but hear us out: Nachos are usually loaded up with something tender and meaty, be it pulled pork or roasted chicken. Tinned tuna is both of those things, so why wouldn’t it work just as well? We’re here to confirm that it is, in fact, just as delicious, if not even more so, than the aforementioned alternatives.
Turn to these nachos when you have a late-night hankering for something sloppy and satisfying, when you have friends over for an impromptu midnight feast, or when you’ve had one too many drinks and need something fatty, salty, and satiating that requires minimum effort.
The key to success with any nachos is making sure there’s an even distribution of toppings for each chip. We achieve this by spreading the chips out in a thin, even layer on a baking sheet before loading on the goodness.
Supreme Tinned Fish Nachos
Ingredients
Instructions
- Preheat the broiler.
- Spread the corn tortilla chips out in an even layer on a baking sheet. Evenly distribute the pieces of tuna, beans, and olives on top. Sprinkle the cheese all over.
- Broil for 2 to 5 minutes, until the cheese has melted and is starting to caramelize. Keep a close eye on the nachos, as they’ll go from meltingly delicious to burnt in a blink.
- Top with the pickled jalapeño, dollops of the sour cream, a scattering of the chopped scallions, and the cilantro leaves, if desired.
