Tuna Melt Nachos

Tuna Melt Nachos

These tuna melt nachos combine the best elements of a tuna melt sandwich with everyone's favorite sports-watching appetizer: nachos. You're sure to love these.

Ingredients

• Tuna Salad:
• 1 (5.5 ounce) jar tuna packed in olive oil, drained
• 1 small rib celery, diced
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/3 cup mayonnaise, or to taste
• Nachos:
• 24 corn tortilla chips
• 1/2 cup pickled jalapeno rings
• 6 cherry tomatoes, sliced
• 3 ounces Monterey Jack cheese, grated
• 3 ounces sharp Cheddar cheese, grated
• 1/4 cup sliced green onions

Directions

1. Break up the tuna in a bowl with a fork into small flakes. Add celery, black pepper, cayenne, and mayonnaise. Mix well, cover, and refrigerate until needed.
2. Preheat the oven to 475°F (245°C). Line a sheet pan with foil and arrange the chips evenly on the pan. Top each chip with a generous rounded teaspoon of tuna salad.
3. Place a jalapeno ring on top of the tuna, followed by a slice of tomato, pressing down lightly as you do. Top with cheese, piling it as high as possible in the center of each nacho. Use any extra cheese to cover exposed areas of chips.
4. Bake in the preheated oven until the cheese melts and the edges of the chips turn golden brown, 5 to 8 minutes. Alternatively, preheat the oven’s broiler and broil the nachos for just a few minutes until the cheese melts and the chip edges are golden.
5. Scatter green onions over the top and serve immediately.