Blackened Tuna Nachos with Watermelon Pico de Gallo is a fresh take on nachos. Tortilla chips, blackened tuna, melted Colby Jack cheese, black beans and watermelon combine to make a sweet and spicy appetizer that’s perfect for summer.
This is an appetizer on the menu of one of my favorite restaurants in Folly Beach, SC called Rita’s Seaside Grill. It is so fabulous. Especially the Watermelon Pico de Gallo. It perfectly complements the spicy tuna.
Watermelon is my absolute favorite thing about summer and it works so well in this savory appetizer. Both the refreshingly cool chunks of watermelon and the blackened tuna really help lighten the nachos up.
Tips for making Blackened Tuna Nachos with Watermelon Pico de Gallo:
- The Watermelon Pico de Gallo should be made at least 1 hour ahead of time. Even better, make it a day in advance.
- If you want to use homemade queso instead of Colby Jack cheese, these nachos will be even more awesome.
- For extra spiciness, add some sliced pickled jalapenos.
More Nacho Recipes:
Blackened Tuna Nachos with Watermelon Pico de Gallo is a fresh take on nachos. Tortilla chips, blackened tuna, melted Colby Jack cheese, black beans and watermelon combine to make a sweet and spicy appetizer that's perfect for summer.
- 2 cups watermelon, finely diced
- 1/4 cup red onion, finely diced
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 2 tuna steaks, totaling about 1 pound
- 2 teaspoons blackened redfish seasoning
- 2 tablespoons vegetable oil, divided
- 1 cup thinly sliced sweet onion
- 1 jalapeno, seeded and minced
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 green onions sliced
- 9 cups tortilla chips
- 3 cups shredded Colby Jack cheese
Make Watermelon Pico de Gallo. Combine all ingredients in a bowl. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Sprinkle all sides of tuna with blackened seasoning. Set aside.
Add 1 tablespoon vegetable oil to a large nonstick skillet. Place over medium-high heat. Saute onion and jalapeno for 5 minutes.
Add black beans, cumin, and salt. Cook 1 minute to heat through. Remove from pan and set aside.
Add the remaining tablespoon of oil. Heat over medium-high heat until hot. Add tuna steaks and sear on both sides, cooking to medium-rare. (About 2 minutes per side.)
Let tuna rest 5 minutes and then slice.
Arrange tortilla chips on prepared baking sheet. Sprinkle with half the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake for 7 minutes.
Top nachos with tuna and Watermelon Pico de Gallo and serve.
Recipe adapted from MyRecipes.com
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