Ahi Tuna Nachos get a Mediterranean Diet makeover with whole wheat tortilla chips, heart healthy tuna, edamame, and vibrant red cabbage. A fun, easy, nutrient-packed appetizer or light meal!
Ahi Tuna Nachos + Mediterranean Diet Friendly = Yes, PLEASE!
Oh, nachos-how I underestimated you. I didn't grow up loving them, but that all changed when I started dating my now-husband. He introduced me to the world of crunchy, saucy, fully-loaded nacho goodness, and I quickly became a convert.
One of our favorite family traditions is visiting northern Michigan, especially beautiful Traverse City. A stop at Firefly, a local gem, is always on the list-mainly for their unforgettable ahi tuna nachos. They're rich, crispy, and crave-worthy, thanks to a base of fried wonton strips. I wanted to recreate that indulgent flavor at home but with a Mediterranean Diet-friendly twist: more whole grains, more veggies, less saturated fat, and still every bit as satisfying.
Enter: Mediterranean Diet Ahi Tuna Nachos-a heart healthy, anti-inflammatory version that delivers bold flavor with a nutritious edge.
Instead of fried wontons, these nachos use baked whole wheat tortillas, brushed with a touch of heart-healthy extra virgin olive oil for a satisfying crunch. Whole grains bring fiber to support steady blood sugar and fullness, improve heart health, reduce cancer risk and so much more.
The star of the show, ahi tuna, is rich in protein and omega-3s. Edamame brings even more plant-based protein, plus it counts as a serving of legumes. When following the Mediterranean pattern of eating you want to aim for three, ½ cup, servings of beans or legumes each week.
And then there's the red cabbage. Its vibrant purple hue comes from anthocyanins, powerful plant compounds associated with reduced inflammation and a lower risk of heart disease. It's crisp, refreshing, and loaded with vitamin C, vitamin A, and potassium.
These nachos are fun enough for a weekend appetizer, impressive enough for your next dinner party, and balanced and quick enough to enjoy for a weeknight dinner. One of my favorite summer meals is to pair this recipe with my favorite protein lemon bars for dessert.
I hope they become a favorite in your kitchen too.
Enjoy!
Instructions
Prep the tuna
Make Tortilla Chips
Prep the Garnishes
Sear the tuna
Assemble Nachos
Slice tuna and garnish
FAQ
Mostly-with a few tips! Prep the chips and garnishes ahead of time. Sear the tuna and assemble the nachos immediately prior to serving. This will keep your nachos crispy.
Absolutely! Use gluten free tortillas for the chips. Corn tortillas work well. Just watch them when you bake so they don't burn. You'll also want to skip the traditional soy sauce and use Tamari or another gluten free alternative.
Storage
You can store any left over tortilla chips in an airtight container or zippy bag for 3-4 days. The garnishes can be stored separately in the refrigerator for up to a week depending on their freshness. Use the tuna immediately or within 24 hours after it is cooked.
Top Tip
Just say NO to soggy nachos! You want your produce to be as dry as possible prior to adding the garnishes to your tortilla chips.
📖 Recipe
Ingredients
- 2 whole wheat tortillas
- 1 teaspoon extra virgin olive oil
- ½ teaspoon table salt
- 2 ahi tuna fillets 3-4 oz each
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons black sesame seeds
- 1 cup shredded red cabbage
- 1 cup shelled edamame
- ¼ cup chopped cilantro
- 1 tablespoon yum yum sauce or spicy mayo
- 2 teaspoon wasabi mayo
Instructions
Prepare the Tuna
- Defrost tuna fillets if needed.
- Place in a bowl and drizzle with soy sauce and rice vinegar. Let sit while you prep other ingredients.
- Preheat a cast iron skillet over medium-high heat (about 7/10 heat level).
Make Tortilla Chips
- Preheat oven to 400°F (200°C).
- Cut tortillas into quarters using a pizza cutter.
- Arrange on a parchment-lined baking sheet.
- Brush lightly with olive oil and sprinkle with salt.
- Bake for 5 minutes, flip, and bake 5 more minutes until golden and crisp.
- Remove from baking sheet immediately to cool.
Prep the Garnishes
- Wash and shred cabbage (or use pre-shredded).
- Cook edamame per package instructions and shell if needed.
- Wash and chop cilantro.
- Gently dry all garnishes using a tea towel.
Sear the Tuna
- Add tuna fillets to the hot skillet.
- Press ½ tablespoon of sesame seeds onto the top of each filet.
- Sear for 90 seconds, flip, add remaining sesame seeds, and cook another 90 seconds.
- For thicker steaks (>1"), add 30 seconds per side.
- Remove from heat and let rest on a wood cutting board.
Assemble Nachos
- Layer tortilla chips on a plate or platter.
- Drizzle with spicy mayo and wasabi mayo.
- Top with shredded cabbage and edamame.
Slice and Finish
- Slice tuna against the grain into thin strips.
- Lay over the nachos.
- Garnish with chopped cilantro.
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