Name: Tuna and corn quesadillas
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1
Cuisine: mexican
Ingredients: 2 x 185g cans tuna in springwater, drained, flaked; 2 x 125g cans corn kernels, drained, rinsed; 2 celery stalks, trimmed, finely chopped; 40.00 ml chopped fresh flat-leaf parsley leaves; 1/2 tsp finely grated lemon rind; 81.68 gm whole-egg mayonnaise; 8 flour tortillas; 165.00 ml grated reduced-fat tasty cheese; Salad leaves, to serve

Tuna and corn quesadillas

0 Likes

Prep Time:
20 minutes

Cook Time:
12 minutes

Total Time:
32 minutes

Elevate your lunch game with these delicious tuna and corn quesadillas.

Ingredients:

2 x 185g cans tuna in springwater, drained, flaked
2 x 125g cans corn kernels, drained, rinsed
2 celery stalks, trimmed, finely chopped
40.00 ml chopped fresh flat-leaf parsley leaves
1/2 tsp finely grated lemon rind
81.68 gm whole-egg mayonnaise
8 flour tortillas
165.00 ml grated reduced-fat tasty cheese
Salad leaves, to serve

Instructions:

First, preheat your oven to 160°C (140°C if fan-forced) and line a large baking tray with baking paper. Next, preheat a sandwich press.
In a mixing bowl, toss together tuna, corn, celery, parsley, lemon zest, and mayonnaise. Divide the tuna mixture evenly onto 4 tortillas. Sprinkle cheese over the tuna mixture and cover with the remaining 4 tortillas.
- Place 1 stack of tortillas in a sandwich press until golden and heated through (2 to 3 minutes). - Transfer to a prepared tray and keep warm in the oven. - Repeat with the remaining tortilla stacks. - Cut into wedges and serve.

We use cookies

Similar Recipes

Tuna and corn sandwich sushi

Tuna and corn jacket potatoes

Tuna and corn spring rolls

Tuna and corn pasta bake

Tuna and corn quiches