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Time for Tuna Nachos!

| By Captain Jeff Shelar
Blackfin Tuna

Nice catch of 8 Blackfin Tuna today.  Caught by my good friend and repeat customer for the past 11 years Marty Ruikka and his lovely wife Jean. They are excited to make Tuna nachos when they got home. Here is a recipe below!


  • 1 lb fresh tuna steak, sushi-grade
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 teaspoon chili powder (optional)
  • 1 cup diced tomatoes
  • 1/2 cup diced red onions
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and diced (optional)
  • Juice of 1 lime
  • 1 avocado, diced
  • 1 bag of tortilla chips
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • Sour cream for serving (optional)
  • Lime wedges for garnish (optional)


  1. Preheat your grill or grill pan over medium-high heat.
  2. Rub the fresh tuna steak with olive oil and season it with salt, black pepper, and chili powder if using.
  3. Grill the tuna steak for about 2-3 minutes per side, depending on the thickness, for medium-rare doneness. Adjust the time based on your preference. Once done, remove the tuna from the grill and let it rest for a few minutes.
  4. While the tuna is resting, prepare the salsa topping. In a bowl, combine the diced tomatoes, red onions, chopped cilantro, diced jalapeño (if using), lime juice, and diced avocado. Mix gently and season with salt to taste.
  5. Cut the grilled tuna into small cubes or slice it thinly against the grain.
  6. Arrange a layer of tortilla chips on a large serving platter or baking sheet.
  7. Sprinkle a portion of shredded cheese over the chips.
  8. Place the grilled tuna pieces evenly on top of the chips and cheese.
  9. Spread the prepared salsa mixture over the tuna.
  10. Sprinkle the remaining shredded cheese on top.
  11. Optionally, you can place the nachos under a broiler for 1-2 minutes until the cheese melts.
  12. Serve the fresh tuna nachos immediately, optionally garnished with sour cream and lime wedges.