Tunabean Nachos

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 274.6
  • Total Fat: 11.1 g
  • Cholesterol: 26.3 mg
  • Sodium: 474.3 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 22.4 g

View full nutritional breakdown of Tunabean Nachos calories by ingredient


Introduction

Rather than Mayo, I use a curry salad dressing and that saves me some serious sat fat and adds more flavor. This is rather inexpensive and should last one person a week of lunch. Rather than Mayo, I use a curry salad dressing and that saves me some serious sat fat and adds more flavor. This is rather inexpensive and should last one person a week of lunch.
Number of Servings: 5

Ingredients

    1) 2 cans of yellowfin tuna in water.
    2) Some raw onion, finely chopped (add to taste: I don't like measuring).
    3) 3-4 Mini sweet peppers diced.
    4) Chopped Green stuff-- I sliced up some raw sugar snap peas.
    5) Diced carrots.
    6) Curry Salad dressing to desired sauciness.
    7) A dash of Frank's Red Hot.
    8) Salt and pepper to taste.
    9) 1 can of black beans, rinsed and drained.
    10) Blue Corn Tortilla chips-- I used organic Garden of Eatin' Red Hot Blues, they're spicy and unique.

Tips

If you're wanting to cut back on fat but still like a nice saucy tuna, cut some of the dressing with extra virgin olive oil, lemon juice, vinegar or hot sauce (fat free of course).


Directions

Combine drained tuna, chopped vegetables, dressing and seasonings (ingredients 1-8) in a mixing bowl until well incorporated.
Spoon 1/4 of tuna mixture into a plastic container. Layer 1/4 of the beans on top. Repeat until filled.
Spoon onto blue corn tortilla chips and enjoy!

Serving Size: Makes 5 Lunches