Tuna Nachos

Heart outline Heart 24 people Clock graphic 20 Min Cutlery circle Serves 2

It’s easy to make your own tortilla chips from a couple of leftover wraps – lower in salt plus they’re especially quick in the airfryer 


  • 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 

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 


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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