Tuna and corn quesadillas

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

Recipe «Tuna and corn quesadillas» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.