Lunch · American

Tuna melt quesadillas

Name: Tuna melt quesadillas
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tins Tuna chunks, drained; ½ tin Sweetcorn, drained; 3 Spring onions; 100g Mature cheddar, grated; 2 tbsp Mayonnaise; 4 Tortilla wraps

A tuna melt that fits in one hand and does not need the grill on.

Start to finish: 20 min
Hands-on: 18 min
In the fridge: 1 day
Freezes: Not well

PescatarianContains gluten, dairy, eggs, mustard, fish

Ingredients

4 portions

2 tinsTuna chunks, drained
½ tinSweetcorn, drained
3Spring onions
100gMature cheddar, grated
2 tbspMayonnaise
4Tortilla wraps

Plus salt, pepper and water.

Method

1
Drain the tuna and half the tin of sweetcorn well. Slice the spring onions and grate the cheese.
2
Mix the tuna, sweetcorn, spring onions and mayonnaise with plenty of black pepper. Spread over one half of each tortilla, scatter over the cheese and fold over.
3
Cook two at a time in a large dry frying pan over a medium heat for 2 to 3 minutes a side, pressing down with a spatula, until golden and melted inside. Cut into wedges.

On the day

Eat hot, while the cheese still strings. The spare half tin of sweetcorn keeps for 2 days in a covered tub in the fridge.

Cook’s tip

Squeeze the tuna as dry as you can. Wet filling makes a soggy quesadilla that falls apart when you flip it.