Tuna and corn quesadillas

Cooking Fish Tuna and corn quesadillas

Be the envy of your office with these toasted tuna and corn quesadillas.

Lables: Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 160°C/140°C fan-forced. Line a large baking tray with baking paper. Preheat a sandwich press.
  2. Combine tuna, corn, celery, parsley, lemon rind and mayonnaise in a bowl. Spread 4 tortillas with tuna mixture. Top with cheese and remaining tortillas.
  3. Place 1 tortilla stack in sandwich press. Cook for 2 to 3 minutes or until golden and heated through. Transfer to prepared tray. Place in oven to keep warm. Repeat with remaining tortilla stacks. Cut into wedges. Serve.

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2 x 185g cans tuna in springwater, drained, flaked
2 x 125g cans corn kernels, drained, rinsed
2 celery stalks, trimmed, finely chopped
2 tbsp chopped fresh flat-leaf parsley leaves
1/2 tsp finely grated lemon rind
1/3 cup whole-egg mayonnaise
8 flour tortillas
2/3 cup grated reduced-fat tasty cheese
Salad leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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