What makes a great tuna melt quesadilla? If it's a crispy-toasted tortilla wrap filled with super tasty tuna mayo, and plenty of ooey-gooey melted cheese, that seeps out of the edges as it's toasted to form a crunchy cheese crust, you have landed on the right recipe.
We've got it all covered. From making a perfectly seasoned tuna mayo with crunchy celery and onion to keep the texture interesting, toasting the tortilla wraps until a crunchy cheese crust forms around the edges to tips and serving suggestions.
Want more cheesy tuna deliciousness? Try my Tuna Pasta Bake or Tuna Pesto Pasta. Or for another cheesy tortilla wrap, my Cheese Quesadilla is sure to hit the spot.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Jump to:
4 reasons why you'll love this recipe:
- Ready in 15 minutes.
- The tastiest tuna mayo, with crunchy celery and red onion, and seasoned with smoked paprika, a touch of cayenne pepper, citrusy lime zest.
- Ooey gooey melty cheese goodness, with those cripsy cheesy bits around the edges.
- Make-ahead friendly. Store the tuna mayo in the fridge and have the quesadilla wraps ready in 5-10 minutes.
🛒 Key ingredients:
- Tuna: The recipe has been tested with canned tuna in spring water.
- Celery & red onion: For a crunchy contrast to the soft tuna mayo and gooey melted cheese.
- Mayo: You can use full or low fat.
- Smoked paprika: For smoky savoury flavour.
- Cayenne pepper (optional): Adds a small kick.
- Lime zest: For citrusy freshness to contrast the savoury flavours of the tuna and cheese.
- Cheese: Choose a hard cheese that melts well. I use cheddar. Colby and Monterey Jack are also good options.
- Flour or corn tortillas: This comes down to personal preference. I tend to use flour tortillas. They are readily available and soft and pliable, so they can be easily filled and folded without breaking. Whereas, corn tortillas have a nutty flavour and satisfying crunch.
- Butter: I highly recommend toasting the quesadillas in butter instead of oil. Butter adds flavour and richness and pairs up nicely with the tuna and cheese.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Red onion: Switch for scallions/spring onions.
- Cayenne pepper: Swap for regular pepper or a drop of Tabasco/other hot sauce.
- Lime zest: Substitute with lemon zest.
- Butter: Swap with oil.
Variations:
- Spicy: Add hot sauce like sriracha and/or jalapenos to the tuna mayo.
- BBQ: Add barbecue sauce to the tuna mayo.
- Bacon: Made with crispy cooked bacon.
- Salmon/trout: Using canned salmon/trout instead of tuna.
- With veggies: Like cooked bell peppers or corn.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Mix the drained tuna, finely chopped celery, red onion, mayonnaise, paprika, cayenne pepper, and lime zest in a bowl.
Step 2: Place a frying pan on a medium heat and add the butter. Sprinkle the whole surface of each tortilla with an even layer of cheese.
Step 3: Spread the tuna mayo onto half of the tortilla wrap leaving a small gap around the edges.
Step 4: Place the tortilla into the pan with the fillings facing upwards and toast for a couple of minutes until the cheese melts. Then, lift up the cheesy side, to fold the tortilla in half. Continue to toast until the tortilla wraps are lightly browned on both sides, pressing down to allow some of the cheese to ooze out of the edges and crisp up.
🍽️ Serving suggestions
- A side salad like Canned Corn and Quinoa Salad, Red Skin Potato Salad or Spinach and Chickpea Salad.
- Dipping sauces, like salsa, sour cream or Easy Homemade Guacamole.
- Tangy coleslaw to complement the savoury flavours of the cheese can tuna.
- Chips, fries, wedges or sweet potato fries.
Expert Tips
- Ensure you drain the tuna thoroughly. Excess water can make the tuna filling watery and tortilla wraps soggy.
- Toast the tortilla wraps in butter. It adds a yummy rich flavour.
- Wait for the pan to get hot. Patience really pays off here, make sure the butter is bubbling and sizzling before the quesadilla touches the pan. If you add the quesadilla too soon it will absorb the fat and become soggy.
- Cook on a medium heat. It might be tempting to crank it up, but a high heat will result in the tortilla wraps becoming brown or burnt before the cheese has a chance to melt.
- Press down on the wrap/quesadilla while toasting to allow some cheese to ooze out around the edges and crisp up.
🙋 Recipe FAQs
Leftover quesadillas/wraps can be stored in the fridge for up to 3 days. Just allow them to cool completely, wrap them in plastic wrap or place into an airtight container and refrigerate. You can then reheat them on the stove, in the oven, or using your air fryer. Tuna melt is not suitable for freezing because it contains mayo which is likely to develop a grainy consistency when frozen.
A tuna melt can be a nutritious meal due to its protein content and omega-3 fatty acids, but its healthiness depends on ingredients and portion size. Opt for lower-fat cheese and use less mayonnaise to reduce saturated fat and sodium intake. Adding vegetables and choosing whole-grain tortillas can enhance its nutritional value.
You certainly can. Just prepare them as normal and brush the air fryer basket with butter or cooking oil. Place the tortilla wrap facing up and air fry at 350 degrees F or 180 degrees C for 2-3 minutes. Then fold in half and continue to cook for another 2-3 minutes flipping halfway until the tortilla turns golden brown.
They can. For the best flavour and texture, I recommend making the tuna mayo ahead and assembling and toasting the quesadilla wraps when you come to eat them.
Excess moisture in the filling and toasting the quesadillas before the pan has had a chance to get hot are the two most common causes. Ensure you drain moisture from the tuna and wait until the oil and butter gets hot and begins to sizzle before you toast the quesadillas.
😋 Check out my other melted cheese and tuna recipes
Did you try this recipe?
It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
📖 Recipe
Tuna Melt Wrap (Quesadilla)
Ingredients
- 150 g (5 oz) can of tuna (Note 1)
- 25 g (2 tbsp) celery finely chopped
- 10 g (1 tbsp) red onion finely chopped (Note 2)
- 2 tbsp mayo (Note 3)
- ½ tsp smoked paprika
- 1 pinch cayenne pepper (optional) (Note 4)
- ½ lime zest
- 70 g (½ cup) cheese grated (Note 5)
- 2 medium tortillas (Note 6)
- ½ tbsp (½ tbsp) butter (Note 7)
Instructions
- Add the drained tuna, finely chopped celery, red onion, mayonnaise, paprika, cayenne pepper, and lime zest to a bowl and mix well.
- Heat a large non-stick skillet/frying pan over medium heat and add the butter.
- Place the tortillas on a clean, flat surface. Sprinkle the cheese evenly onto each one.
- Spread the tuna mixture evenly over one-half of each tortilla wrap, leaving a small border around the edge and fold the other half of the tortilla over to create a half-moon shape.
- Carefully place one of the tortilla wraps open and facing upwards in a skillet/frying pan and cook for about 1-2 minutes until the cheese has melted.
- Then lift the cheese-only side and fold in half. Continue to cook for 1-2 more minutes until golden brown on each side, pressing down with a spatula or slotted turner to allow some cheese to ooze out of the edges and crisp up in the pan.
- Remove the quesadilla from the skillet/frying pan and let it cool for a minute before slicing in half or into wedges.
- Serve immediately with your favourite dipping sauce, such as salsa, sour cream, or guacamole.
Notes
- Tuna: Drained weight 120g / 4oz/1/2 cup. The recipe has been tested with canned tuna in spring water.
- Red onion: Switch for scallions/spring onions.
- Mayo: You can use full or low fat.
- Cayenne pepper: Swap for regular pepper or a drop of Tabasco or other hot sauce.
- Lime zest: Substitute with lemon zest.
- Tortillas: You can use flour or corn. I tend to use flour tortillas. They are readily available and are soft and pliable, so they can be easily filled and folded without breaking. Corn tortillas have a nutty flavour and have a satisfying crunch.
- Butter: Adds flavour and richness that pairs up nicely with cheese and tuna. You can use oil instead.
-
- Ensure you drain the tuna thoroughly. Excess water can make the tuna filling watery and tortilla wraps soggy.
-
- Toast the tortilla wraps in butter. It adds a yummy rich flavour.
-
- Wait for the pan to get hot. Patience really pays off here, make sure the butter is bubbling and sizzling before the quesadilla touches the pan. If you add the quesadilla too soon, it will absorb the fat and become soggy.
-
- Cook on a medium heat. It might be tempting to crank it up, but a high heat will result in the tortilla wraps becoming brown or burnt before the cheese has a chance to melt.
-
- Press down on the wrap/quesadilla while toasting to allow some of the cheese to ooze out of the edges and crisp up.
Leave a Reply