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Blackened Tuna Nachos with watermelon Pico de Gallo
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5 from 1 vote

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.

Course Appetizer
Cuisine American
Keyword tuna nachos
Prep Time 25 minutes
Cook Time 7 minutes
Servings 8


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.