Fiery Tuna Quesadillas

Heart outline Heart 0 people Clock graphic 15 Minutes Cutlery circle Serves 2

Ingredients

  • 2 80g cans of Infusions Tuna – Tangy Jalapeno
  • 2 tbsp finely diced red or green peppers
  • 2 heaped tbsp drained and pat-dried sweetcorn kernels
  • 2 heaped tbsp drained and pat-dried black beans
  • 2 large tbsp of sour cream
  • 2 tbsp finely chopped spring onions
  • 80g grated mexican cheese
  • Seasoning
  • Parsley sprigs to garnish
  • 4 small soft corn tortillaʼs
  • Wedges of lime to serve

Step 1

Place the Infusions Tuna – Tangy Jalapeno, sweetcorn, black beans, peppers and spring onion into a mixing bowl. Add the sour cream and seasoning and mix gently.

Step 2

Heat a lightly oiled frying pan over a medium heat. Once hot, add a corn tortilla and allow to slightly brown on the bottom.

Step 3

Spread half of the tuna mixture onto the tortilla and even out making sure that it is not overfilled or spread too close to the edge (leave 1 cm border).Top with half of the cheese. Place a second Tortilla directly on top and press down with the fish slice. After a minute or two using a spatula and the fish slice gently flip the tortillaʼs so that the new tortilla is on the bottom. Leave to brown and crisp for a couple of minutes and for the cheese to melt.

Step 4

Carefully transfer onto a wooden board and using a pizza wheel or sharp knife cut into wedges. Repeat to make second quesadilla.

Step 5

Garnish with chopped parsley and serve with soured cream and wedges of lime.

Serve immediately. If you prefer your Quesadillas less fiery, replace the Mexican cheese with plain cheddar.

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