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How to make Spicy tuna melt nachos

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, chopped
  • 1 garlic clove, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chilli powder
  • 400g can black beans, drained, rinsed
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh coriander leaves
  • 2 x 185g cans Sirena Tuna in Oil Italian Style, drained, flaked
  • 200g packet corn chips
  • 1 1/2 cups grated tasty cheese
  • 2 tomatoes, seeded, finely chopped
  • 1 avocado, finely chopped
  • 1/3 cup plain Greek-style yoghurt
  • 2 fresh jalapeño chillies, sliced
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve

Method

  • Step 1 Heat oil in a frying pan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic, cumin, ground coriander, paprika and chilli powder. Cook, stirring, for 1 minute or until fragrant. Add beans and 1/3 cup water. Season with salt and pepper. Simmer, stirring occasionally, for 5 minutes or until mixture thickens and liquid has evaporated. Remove from heat. Stir in lime juice and chopped coriander. Toss through tuna.
  • Step 2 Preheat oven to 180C/160C fan-forced.
  • Step 3 Arrange half the corn chips in 4 heatproof serving dishes. Sprinkle with 1/2 cup cheese. Top with remaining corn chips, tuna mixture and sprinkle with remaining cheese. Bake for 15 minutes or until cheese has melted and tuna is heated through.
  • Step 4 Sprinkle nachos with tomato and avocado. Dollop with yoghurt and top with jalapeño and coriander sprigs. Serve with lime wedges.