Tuna Melt Wrap (Quesadilla)

3 quesadilla wrap halves on parchment paper.

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5 from 1 vote

Tuna Melt Wrap (Quesadilla)

Crispy-toasted tortilla wraps (quesadillas) filled with super tasty tuna mayo, and plenty of ooey-gooey melted cheese.

Prep Time10

Cook Time5

Course: Main Course

Cuisine: American, British, Mexican

Servings:

Calories: 430kcal

Author: Helen

Ingredients

150 g can of tuna (Note 1)
25 g celery finely chopped
10 g 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 cheese grated (Note 5)
2 medium tortillas (Note 6)
½ tbsp butter (Note 7)

US Customary - Metric

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.

Top tips:

1. Ensure you drain the tuna thoroughly. Excess water can make the tuna filling watery and tortilla wraps soggy.

1. Toast the tortilla wraps in butter. It adds a yummy rich flavour.

1. 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.

1. 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.

1. Press down on the wrap/quesadilla while toasting to allow some of the cheese to ooze out of the edges and crisp up.

Storage and make ahead:

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.

When it comes to making ahead, I recommend making the tuna mayo, storing in the fridge, and assembling and toasting the quesadilla wraps when you come to eat them.

Nutrition