Blackened Tuna Nachos with Watermelon Pico de Gallo
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.
Watermelon Pico de Gallo
- 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
Blackened Tuna Nachos
- 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.