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
Category
Appetizer
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
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.
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.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 206
- Carbs
- 10.7 grams
- 4%
- Fiber
- 2.3 grams
- 8%
- Sugar
- .9 grams
- 2%
- Protein
- 9.5 grams
- 19%
- Fat
- 13 grams
- 17%
- Saturated Fat
- 2.5 grams
- 12%
- Sodium
- 175 milligrams
- 7%
- Cholesterol
- 14 milligrams
- 5%
