Tuna Casserole with Nacho Crust

Tuna Casserole with Nacho Crust

Ready for a unique culinary experience? Our tuna casserole with a nacho crust is sure to surprise you!


  • Onion – 1 piece
  • Sugar – a pinch
  • Zucchini – 300 g
  • Black pepper – a pinch
  • Canned red beans – 400 g
  • Tomato paste – 1 tablespoon
  • Parsley – 5 g
  • Salt – a pinch
  • Tuna in oil – 370 g
  • Canned diced tomatoes – 800 g
  • Emmental cheese – 100 g
  • Nachos – 100 g


  1. Dice Onion and Zucchini: Peel the onion and dice it. Clean the zucchini and dice it finely.
  2. Sauté Tuna with Vegetables: Drain the oil from the tuna, leaving about 2 tablespoons. Transfer to a hot pan and lightly crush with a spatula. Add onion and zucchini, sauté for 5-8 minutes, stirring occasionally.
  3. Cook Tomatoes with Tuna: Drain the tomatoes using a sieve, collecting the juice. Add tomatoes and tomato paste to the tuna, pour in about 200 ml of the collected tomato juice. Season with salt, pepper, and a pinch of sugar, simmer for 5-10 minutes over low heat.
  4. Add Beans to Tuna: Wash, dry, and chop the parsley. Drain and rinse the beans. Add them along with the parsley to the tuna, heat for 3 minutes. Transfer everything to an ovenproof dish.
  5. Bake the Casserole: Place the nachos in a freezer bag and lightly crush them. Sprinkle them over the casserole. Top with grated Emmental cheese. Bake in an oven preheated to 200°C for about 20 minutes until crispy.

Ready for an exceptional taste? Enjoy!

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