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Blackened Tuna Nachos with Watermelon Pico de Gallo


Makes: 6 to 8 appetizer servings


  • 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

How to Make It

  1. Prepare Watermelon Pico de Gallo: Combine all ingredients in a large bowl. Cover and chill 1 hour.
    Prepare Blackened Tuna Nachos: Preheat oven to 350°. Sprinkle all sides of tuna with blackened redfish seasoning. Set aside.
    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.
    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.
    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.
    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.