Tuna Nachos

Tuna Nachos

 

Does the title scare you a little?  I’m not going to lie the sound of tuna nachos isn’t the most appealing, but stick with me.  Josh made us a can of tunafish for lunch but instead of enjoying a tunamelt like him, I decided to go for a nonbread version.  I used sweet potato chips, but not just any ordinary sweet potato chips.  I used Way Better Snacks simply sweet potato tortilla chips.  “What do you get when you add sprouted whole grains and seeds to a tortilla chip?  A Way Better Snack!  Sprouting our grains and seeds increases their nutrients and allows your body to better absorb them.  Every serving has over 275mg of healthy Omega 3 essential fatty acids to help keep your cells happy.  Sweet potatoes are a great source of Vitamin A and their fiber as been known to promote good digestion.  The antioxidant level of sprouted ingredients is an average twice that of traditional chips.  Ingredients: stone ground corn, expeller pressed sunflower and/or safflower oil, sweet potato, organic sprouted quinoa, organic sprouted chia seeds, pure ocean sea salt.”  As you can tell I’m pretty excited about these chips.  Oh and I should mention they taste reeaaally good with quite the crunch!

But lets get back to the tuna nachos.  Josh knows how to make some good tuna: celery, a tad bit of vegenaise, olive oil, dried dill, and a squeeze of fresh lemon juice.  No need to overdue it.  I topped the chips with Josh’s tunafish, avocado, baby greens (mainly chard), and sharp cheddar cheese.  A quick broil to melt the cheese and ta-da, you a have delicious bread free and wheat free tuna melt.  This meal made an awesome lunch!

 

Tuna Nachos

 

** I haven’t been posting the recipes of the meals since I pretty much explain the instructions in the writings of each post.  Once I cook something a bit more sophisticated I’ll be sure to share the actual recipe.

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