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Tuna Quesadilla
Prep time: 4 minutes
Cook time: 6 minutes
Yields: 2 servings

- 4 tablespoons tomato purée
- 2 large tortilla wraps
- 75g tinned tuna, drained
- 50g frozen sweetcorn
- 50g frozen peas
- ½ courgette, grated (squeeze in a muslin or tea towel to drain excess moisture)
- ¼ red pepper, de-seeded and finely diced
- ¼ green pepper, de-seeded and finely diced
- 75g cheddar cheese, grated
- 50g mozzarella cheese, finely diced or grated
- 1 tablespoon olive oil
- Spread the tomato purée evenly across one of the wraps and then sprinkle the tuna, sweetcorn, peas, courgette and peppers over the top
- Sprinkle the cheeses evenly across all the filling and then place the second wrap on top
- In a frying pan, heat the oil over a medium heat and then carefully place the quesadilla into it and allow it to cook for approximately 3 minutes
- After 3 minutes, use a large dinner plate or spatula to carefully flip the quesadilla and then cook the other side for 2-3 minutes
- Allow the quesadilla to cool and then cut it into wedges to serve. Please ensure that the quesadilla filling has cooled prior to serving as the centre will retain heat.