Tuna quesadillas with Edam

Lay out one of the tortillas on a board and spread with the salsa. Sprinkle over the tuna, spring onions, sweetcorn, pepper and Edam. Place the second tortilla on top and press down.

Brush a large frying pan with the oil. Add the quesadilla and cook over a moderate heat for 2-3 mins. Press down with a spatula until the Edam starts to melt.

Place a large plate over the frying pan and invert the quesadilla onto the plate. Return to the pan and cook the other side for 2-3 mins. Remove from the pan and cut into wedges. Serve with a mixed salad of grated carrot, cabbage and sultanas.