More recipes Recipe search

Tuna and Sweet Chilli Quesadillas

A community recipe by katykate27

Not tested or verified by Nigella.com

Print me

Introduction

A tuna melt with a twist! Not a particularly complex recipe by any means, but quick, simple and delicious!

Ingredients

Serves: 2

Metric Cups

canned tuna (half a can per person for a light snack or a whole can for a more filling meal - get the best quality you can)
mayonnaise (a few dollops per can of tuna)
tortilla wraps (I use the Mission brand as they are a good size and not too stodgy - 1/2 per person)
gram cheese (you can use whatever cheese you fancy - cheddar, gruyere and mozzarella all work well, and you can use a mixture if you like)
gram spring onions (finely chopped)
1 handful fresh coriander (chopped - or basil, both work well)
sweet chilli sauce (or chilli jam)
black pepper (freshly ground)

canned tuna (half a can per person for a light snack or a whole can for a more filling meal - get the best quality you can)
mayonnaise (a few dollops per can of tuna)
tortilla wraps (I use the Mission brand as they are a good size and not too stodgy - 1/2 per person)
gram cheese (you can use whatever cheese you fancy - cheddar, gruyere and mozzarella all work well, and you can use a mixture if you like)
gram scallions (finely chopped)
1 handful cilantro (chopped - or basil, both work well)
sweet chile sauce (or chilli jam)
black pepper (freshly ground)

Method

Tuna and Sweet Chilli Quesadillas is a community recipe submitted by katykate27 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the tuna and mayonnaise and spread over one half of tortilla.

Sprinkle the cheese over the tuna.

Then top with the herbs and chopped spring onions.

Drizzle over sweet chilli sauce (if using chilli jam, which has a thicker consistency, then it's probably best to spread this over the other half of the tortilla)

Add freshly ground black pepper, then fold your tortilla in half.

Place tortilla on a hot (but not too hot!) griddle pan, or large non-stick frying pan.

Press down on tortilla with a spatula or fish slice to seal.

When tortilla starts to co crispy and golden bown, turn over to cook the other side.

Once tortillas are golden brown and crispy on both sides, remove from pan, cut into wedges and serve immediately.