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!
** 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.