Ingredients Jump to Instructions ↓

  1. 2 soft flour tortillas

  2. 75g (2 3/4oz) canned tuna, in brine, drained

  3. 60ml (4tbsp) tomato salsa

  4. 2 spring onions, chopped

  5. 55g (2oz) tinned sweetcorn

  6. small red or yellow pepper, deseeded and chopped

  7. 75g (2 3/4oz) Edam cheese, grated

  8. Olive oil, for brushing

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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