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Fiery Tuna Quesadillas
15 Minutes 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
-and-Green-Jalapeno-Chilli-4033-400x400.png "Infusions Tuna Tangy Jalapeño")
Made with
Infusions Tuna Tangy Jalapeño
Infusions Tuna Tangy Jalapeño
A flavour-rich combination of tasty tuna with tangy Mexican chilli-pepper, in a handy, resealable no-drain pot. Serve with rice for a delicious, no-fuss mid-week meal.
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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