Tuna Melt Quesadillas
Crisp flour tortillas hold a creamy tuna, celery, and scallion filling with sharp cheddar, toasted in a skillet until golden, hot, and melty.
Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop
Ingredients
- 10 ounces (283 g) canned tuna, drained
- 0.5 cup (120 g) plain greek yogurt
- 1 tablespoon (15 g) dijon mustard
- 0.5 cup finely chopped (55 g) celery
- 0.25 cup thinly sliced (25 g) scallions
- 1 tablespoon (15 ml) lemon juice
- 0.25 teaspoon (0.5 g) black pepper
- 8 8-inch tortillas (20 cm each) flour tortillas
- 2 cups shredded (200 g) sharp cheddar cheese
- 1 tablespoon (15 ml) vegetable oil
Cooking instructions
- In a medium bowl, mix the tuna, Greek yogurt, Dijon mustard, celery, scallions, lemon juice, and black pepper until evenly combined. (about 5 min)
- Place 4 tortillas on a work surface. Spread one-quarter of the tuna mixture over each, leaving a 1/2-inch (1 cm) border. Sprinkle each with 1/2 cup (50 g) cheddar, then top with the remaining tortillas and press gently to seal. (about 5 min)
- Heat a large nonstick skillet over medium heat and brush with half the oil. Cook 2 quesadillas for 2 to 3 minutes per side, pressing lightly, until golden brown and the cheese is melted. Add the remaining oil and repeat with the other 2 quesadillas. (about 12 min) — Medium heat
- Transfer to a cutting board, rest for 1 minute, and cut each quesadilla into wedges. Serve hot; the tuna filling should reach 165°F (74°C) in the center. If needed, return a quesadilla to the skillet over low heat until it reaches that temperature. (about 1 min) — 165°F (74°C)