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Tuna quesadillas with Edam

Tuna quesadillas with Edam

Quesadillas are simple to prepare and make a great snack or light lunch. This one combines tuna with spicy salsa, crunchy sweetcorn, peppers and melted cheese. Serve in wedges with salad.

Serves: 2
Preparation time: 5 minutes
Cooking time: About 6 minutes

What you need:

  • 2 soft flour tortillas
  • 75g (2¾oz) canned tuna, in brine, drained
  • 60ml (4tbsp) tomato salsa
  • 2 spring onions, chopped
  • 55g (2oz) tinned sweetcorn
  • ½ small red or yellow pepper, deseeded and chopped
  • 75g (2¾oz) Edam cheese, grated
  • olive oil, for brushing

What you do:

  1. Lay out one of the tortillas on a board and spread with the salsa. Sprinkle over the tuna, spring onions, sweetcorn, pepper and Edam. Place the second tortilla on top and press down.
  2. Brush a large frying pan with the oil. Add the quesadilla and cook over a moderate heat for 2-3 minutes. Press down with a spatula until the Edam starts to melt.
  3. Place a large plate over the frying pan and invert the quesadilla onto the plate. Return to the pan and cook the other side for 2-3 minutes. Remove from the pan and cut into wedges. Serve with a mixed salad of grated carrot, cabbage and sultanas.

Handy tip: Try different fillings - you could substitute the tuna for some cooked, diced chicken, turkey or ham. For an extra treat serve with soured cream and guacamole.

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