Blue corn tortilla chips topped with cold-smoked ahi tuna tartare, guacamole, chipotle-lime dressing, Mexican crema, queso fresco, and cilantro microgreens.

Smoked Tuna Tartare Nachos

Jul 02, 2025 • Tom Jackson

Cold-smoked over hardwood pellets on the Yoder Smokers YS640s Pellet Grill , this tartare layers silky ahi tuna with bright chipotle-lime dressing, creamy guacamole, tangy crema, queso fresco, and fresh cilantro microgreens—all on a crisp blue-corn chip. It’s a show-stopping starter for gatherings or summer cookouts, proving just how much flavor smoke can add without turning up the heat.

Smoked Tuna Tartare Nachos – Cold-Smoked on the Yoder YS640s Grill

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

6

Prep Time

20 minutes

Cook Time

1 hour

Calories

206

Bold meets fresh in these Smoked Tuna Tartare Nachos. Cold-smoked ahi tuna, creamy guac, and chipotle-lime zing come together on a crisp blue corn chip.

Ingredients

8 oz Ahi Tuna, sliced into 3/4” slabs
2 tbsp lime juice
1 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
1 tsp chipotle adobo sauce
Jacobsen Salt Co. Kosher Sea Salt, to taste
1 cup guacamole
3 down blue corn tortilla chips
1/2 cup tbsp Mexican crema
2 tbsp Queso fresco, crumbled
4 tbsp Cilantro micro greens

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Directions

Press the start button on the Yoder Smokers YS640s Pellet Grill, but do not start the grill, so the fans run, but no heat is produced.
Feel an A-MAZE-N Tube Smoker with wood pellets, place on the lower left side of the grill and light the pellets with a torch.
Cold smoke the ahi tuna with for one hour. Remove and chill.
Dice the tuna into small pieces.
Whisk the lime juice, Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil and chipotle adobo sauce.
Toss the tuna with the dressing. Season with salt.
Plate the tuna on chips with guacamole, Mexican creama, sprinkle cotija and top with cilantro micro greens.

Image of Smoked Tuna Tartare Nachos – Cold-Smoked on the Yoder YS640s Grill

Recipe Note

A Quick Nacho History Bite

Nachos were invented in 1943 by Ignacio “Nacho” Anaya in Piedras Negras, Mexico, just across the border from Eagle Pass, Texas. When a group of military wives arrived at his restaurant after hours, Anaya improvised with what he had on hand: fried tortilla chips, melted cheese, and sliced jalapeños. He called it Nacho’s Especiales — and the rest is delicious history.

Fun Fact: October 21 is officially National Nachos Day!

Nacho Recipe Ideas from All Things Barbecue

Here are other nacho recipes from ATBBQ you can explore or build on using house-favorite ingredients and techniques:

Brisket Nachos with Smoked Queso
Smoked chopped brisket layered on tortilla chips with melty cheddar, pickled jalapeños, sour cream, and a drizzle of smoked queso.
Pulled Pork Nachos
Use Yoder-smoked pulled pork, black beans, corn, and queso blanco. Top with fresh pico and a squeeze of lime.
Trash Can Nachos
Though not strictly buffalo chicken, this layered nacho tower includes carne asada, black beans, and chipotle queso — and could easily be adapted into a buffalo chicken version.
Pork Tenderloin Nachos
Grilled pork tenderloin with queso and roasted green chile flavors — a great base for a breakfast-style variation with eggs and chorizo.