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Recipe Instructions

Preheat oven to 180°C. Heat a chargrill on high. Cook the corn on the grill, turning, for 10 mins or until lightly charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of corn to release the kernels.

Meanwhile, arrange the corn chips on a large baking tray and sprinkle with the cheddar. Bake for 5 mins or until the cheddar melts.

Drain 1 can of tuna and discard oil. Place tuna in a bowl. Add the second can of tuna in oil and the beans. Mix to combine, breaking tuna into chunks.

Top corn chips with tuna mixture, corn, tomato, avocado and spring onion. Sprinkle with coriander and serve with lime wedges and sour cream.

Recipe Ingredient

2 corn cobs, husks and silk removed

175g pkt plain corn chips

120g tasty cheese

2 x 95g cans Garlic & Chilli Tuna in Oil

400g can red kidney beans, rinsed, drained

2 tomatoes, chopped

1 avocado, stoned, peeled, sliced

2 spring onions, thinly sliced

Coriander leaves, to serve

Lime wedges, to serve

Sour cream, to serve

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Recipe Category



Avocado, canned beans, cheese, corn, fish allergy, lactose allergy, milk allergy, peanut allergy, seafood, soy allergy, tree nut allergy, tuna, mexican, gourmet, comfort food, family, family friendly, dinner, kid friendly, weeknight, summer, spring, savoury, pescatarian, easy dinner, quick, easy


Refresh the dinner menu with this easy tuna nachos -topped with beans, fresh veg and herbs, the whole family be wanting seconds.

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