Habanero Mint Tuna Power Bowl recipe image
Serving Size: 3-4

Prep Time: 20 minutes

Submitted by: Lynda Baslov

  • 2 ripe avocados
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon Mexican hot sauce
  • 6 ounces tortilla chips
  • 6 ounces sharp cheddar cheese, coarsely shredded
  • 2 scallions, thinly sliced, white and green parts separated
  • 1/2 medium red bell pepper, finely diced
  • 1 jalapeño pepper, thinly sliced
  • 1 (5-ounce) can Safe Catch Ahi tuna, drained
  • 2 ripe avocados
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  • Freshly ground black pepper
  • Lime wedges for serving
  1. Mash the avocados, lime juice, salt, and hot sauce in a bowl until blended but still slightly chunky.
  2. Preheat the oven broiler.
  3. Spread half of the chips on a 1/4–sized rimmed baking sheet or a 9 by 13-inch baking dish. Scatter about 1/3 of the cheese over the chips. Top with the remaining chips. Scatter the sliced white scallions, red pepper, and jalapeño pepper over the chips. Carefully break the tuna into small bite size pieces and scatter over the chips. Top with the remaining cheese.
  4. Transfer the nachos to the oven and broil about 4 inches below the heating element until the cheese is melted and the chips are tinged golden brown, about 4 minutes, rotating the pan as needed to ensure even cooking.
  5. Remove and scatter the sliced green scallions and cilantro over the nachos and garnish with black pepper. Serve immediately with the avocado and lime wedges.


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