Tuna Quesadillas with Edam
Quesadillas are simple to prepare and make a great snack or light lunch. This one combines tuna with spicy salsa, crunchy sweetcorn, peppers and melted cheese. Serve in wedges with salad.
Serves 2
Preparation time: 5 minutes
Cooking time: about 6 minutes
Ingredients
2 soft flour tortillas
75g (2¾oz) canned tuna, in brine, drained
60ml (4tbsp) tomato salsa
2 spring onions, chopped
55g (2oz) tinned sweetcorn
½ small red or yellow pepper, deseeded and chopped
75g (2¾oz) Edam cheese, grated
olive oil, for brushing
Method
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 minutes. 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 minutes. Remove from the pan and cut into wedges. Serve with a mixed salad of grated carrot, cabbage and sultanas.
Cook’s tip Try different fillings - you could substitute the tuna for some cooked, diced chicken, turkey or ham. For an extra treat serve with soured cream and guacamole