Tunacado Nachos

The internet will always love a tunacado sandwich. Thanks, Joe & The Juice!

10 minutes prep

30 minutes cook

Serves 4

Hugh Woodward
Tunacado.png

Ingredients

  • 4 or 5pittas
  • 100mlolive oil
  • to tasteflaked sea salt
  • 200gtuna in olive oil
  • 1 avocado, diced
  • 1 bunchdill
  • 200gcherry tomatoes
  • 150gpesto

And what's not to love? Flakes of tuna, pesto, avocado and a cheeky bit of dill. We're taking that concept and twisting it into fun easy sharing nachos.

Method

  • Preheat the oven to 180°C.
  • Cut the pittas into triangles using scissors or a pizza cutter and place on a baking tray (you may need two baking trays for this).
  • Drizzle with oil, scatter with salt and bake until crisp, roughly 20 minutes.
  • In the meantime, assemble your ingredients. Flake the tuna and dice the avocado, then dice the dill fronds and chop up the tomatoes.
  • Assemble the nachos! Layers of pittas and all the ingredients. Get creative, get messy.
  • Eat!

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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