Blackened Tuna Nachos with Watermelon Pico de Gallo

Oxmoor House
Blackened Tuna Nachos with Watermelon Pico de GalloRecipe

Makes: 6 to 8 appetizer servings


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2 cups 1/4-inch diced seedless watermelon
1/4 cup 1/4-inch diced red onion
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons fresh lime juice
1/4 teaspoon table salt
1/4 teaspoon ground cumin
1 (1-lb.) tuna steak (1 1/3 inches thick)
2 tablespoons blackened redfish seasoning
2 tablespoons canola oil, divided
1 cup very thin sweet onion strips (about 1/2 medium)
1 jalapeño pepper, seeded and minced
1 (15.5-oz.) can black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon table salt
2 green onions, chopped
9 cups corn tortilla chips
1 pound mild white Cheddar cheese, shredded


1. Prepare Watermelon Pico de Gallo: Combine all ingredients in a large bowl. Cover and chill 1 hour.
2. Prepare Blackened Tuna Nachos: Preheat oven to 350°. Sprinkle all sides of tuna with blackened redfish seasoning. Set aside.
3. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Sauté onion and jalapeño pepper in hot oil 5 minutes or until softened. Stir in black beans and next 3 ingredients. Cook 2 minutes or until thoroughly heated.
4. Spread tortilla chips on a half sheet pan. Sprinkle with half of cheese. Spoon bean mixture evenly over top of cheese. Sprinkle with remaining half of cheese.
5. Wipe skillet clean; add remaining 1 Tbsp. oil, and heat over medium-high heat until hot. Add tuna steak, and sear on all sides, 4 minutes or to desired degree of doneness. Transfer to a cutting board; let stand 5 minutes.
6. Meanwhile, bake nachos at 350° for 7 minutes or until cheese melts. Remove from oven, and let stand 3 minutes. Cut tuna into thin slices; cut slices into 1-inch pieces, and arrange over top of nachos. Serve immediately with Watermelon Pico de Gallo.

Created date

May 2015