Fast and an easy way to please a crowd, this nacho salad is laced with Princes tinned tuna!

Yield: 2 servings
Prep time: 15 minutes
Cook time: 10 minutes

Princes Gluten-Free Tuna Nacho Salad

When's the last time you had tuna? Did you have it in a sandwich or jacket potato? Spread across some crackers or as a medium-well steak? I bet the last time you had it, wasn't as the main component of a delicious nacho salad!

A few weeks ago, the lovely folks at Princes, sent me a hamper filled to the brim of fish! Tuna, mackerel and salmon in various flavours made up the contents of the basket. As soon as I received it, I was thrilled. We're big tuna fans over here! There's nothing better than an ultimate tuna melt on a chilly day; and my husband loves to make his signature dinner dish: gluten-free fusili pasta on a bed of lettuce and cucumber with bolognese sauce, tuna and cheese.

This nacho salad is a lovely combination of a classic taco salad but made with nacho crisps. Everything thing else is sheer assembling. There's no right or wrong way to make this salad and there's no right or wring ingredients, either! Feel free to bulk up the salad with whatever ingredients you'd prefer! Just make sure you bung it in the oven for the final 5 to 10 minutes, to melt the cheese!

Ingredients:

For the nacho salad
2 tins Princes tuna chunks in brine
nacho chips
lettuce
guacamole
salsa
sour cream
shredded cheese
spring onions (scallions)

Princes Gluten-Free Tuna Nacho Salad

Instructions:

1. Preheat the oven to 200c/400f.
2. Arrange nacho chips on a baking tray.
3. Top with flakes of Princes tuna chunks, guacamole, salsa, sour cream and shredded cheese.
4. Bake in the oven for 5 to 10 minutes or until the cheese melts.
5. Serve the nachos on a bed of chopped lettuce and sprinkle over sliced spring onions.