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I had seen this recipe for a Tuna Wrap Melt the other day on a blog called Nibble and Dine. It looked really delicious and I do love tuna anything, and I love wraps. I had been thinking about it ever since I had seen it on Pinterest. It just looked really simple and really good.
I decided I was going to make myself one today after church for my lunch (Sunday as I write this). I was almost distracted by the idea, I was looking forward to it so much.
I got home, changed my clothes, fed the cats and dashed into the kitchen to make the wrap only to discover that I had the wrong size of tortillas. Blah . . . I only had six inch ones, leftover from a week or so ago. I don’t know why I thought I had the larger ones.
I was not to be deterred however. I had tuna and tortillas on my mind. I was so looking forward to them, and I didn’t want to eat a full sandwich as I always go to my sister’s for supper on Sundays and I didn’t want to spoil my dinner.
And so, I made Tuna Melt Quesadillas instead. Same principle, different size. Totally delicious. I do think that to use all of that to make one wrap is a bit much however, so I think tuna quesadillas are more sized for two people to enjoy without filling you right up.
This was so good! I don’t know why I had never thought of it before? It totally makes sense, especially if you are trying to cut back from eating too much bread. In any case, this was delicious. I hope you will be inspired to give them a go!
WHAT YOU NEED TO MAKE A TUNA MELT QUESADILLA
Just a few really simple store cupboard ingredients. I usually have all of these things to hand all of the time!
4 taco sized, flour tortillas (6-inch)
1 (5 ounce/170g) tin of solid albacore tuna, drained and flaked
2 TBS good quality mayonnaise
1 TBS sweet pickle relish
1 TBS finely chopped celery
1 TBS finely chopped onion
1 tsp Dijon mustard
1/2 cup (42g) grated farmhouse cheddar cheese
salt and black pepper to taste
1/2 tsp light olive oil
You can use whatever kind of tuna you wish to use really, but I favor the Albacore tuna. I just think you get more bang for your buck and I enjoy the flavor more. It is nice and mild and not overly fishy.
I used Hellman’s mayonnaise and Bick’s sweet relish. I also used Maille Dijon mustard. It doesn’t give you a really strong flavor of mustard, but just a gentle hint of warmth.
Mince your celery and onion really fine unless you are a fan of huge chunks in your tuna salad. By a good farmhouse cheddar I mean a cheddar that is strong flavored and creamy. If you can grated your own, so much the better.
I used the smallest flour tortillas. Perfect for tacos and quesadillas. If you want to make it gluten free, use corn tortillas.
HOW TO MAKE A TUNA MELT QUESADILLA
Very simple really. I would call this a delicious doddle. If you are a fan of the traditional tuna melt, then you will love this simple quesadilla melt. I served it just as it with some potato chips on the side, but you could also serve it with some traditional quesadilla dips such as sour cream, salsa, or even quacamole.
Make the tuna salad first. Flake the drained tuna into a bowl and mash it well with a fork. (Make sure you drain the tuna really well so that your filling doesn’t end up too damp or soggy.)
Add the chopped celery, onion and pickle relish. Stir in the mayonnaise and the mustard. Season to taste with salt and black pepper.
Brush a very large skillet with the oil and heat over medium heat. Once hot, add two flour tortillas. Sprinkle 1 TBS of the cheddar cheese over each tortilla.
Divide the tuna salad equally amongst each tortilla, spreading it out. Divide the remaining cheese between the two, sprinkling it evenly over top of the tuna salad. Place the remaining tortillas on top of the cheese. Press down lightly to compress everything and make it stick together.
Toast in the skillet until the bottom tortillas are golden brown. (About 4 minutes.) Carefully flip the tortillas over, using a wide spatula.
Toast on the remaining side until golden brown, heated through and the cheese has melted. (3 to 4 minutes longer)
Serve hot, cut into quarters with your favorite sides.
This ended up being really delicious. I loved the cheesy bits which leaked out the edges and got all crispy and brown in the skillet. The tortillas stayed quite crisp, but you do need to eat it right away as they will get a bit soggy if you wait too long. Still delicious however.
This made for a fabulously hearty lunch after church with a few cheeky potato chips on the side! I really enjoyed this!
If you enjoy tuna fish as much as I do, you might also be looking for some more delicious ways to serve it. Here are a few more of my favorite recipes!
TUNA PATTIES - A really delicious store cupboard entree. I always have everything I need to make these delicious patties. This is a small batch recipe which serves two people perfectly, but it can also be doubled to serve more. Crisp and golden brown on the outsides, melt in the mouth delicious inside. Fabulous served with a homemade tartar sauce and your favorite sides. A tart wedge of lemon also goes very nice to squeeze over top.
TUNA MELT CASSEROLE - What you would get if a tuna melt met a tuna casserole and they had a baby together. The best of both worlds! Tuna, cheese and pasta in a deliciously rich and creamy sauce, with broccoli bits stirred through, topped with sliced tomato and more cheese, then baked to perfection. This is scrumptious!
Yield: 2 servings
Author: Marie Rayner
Tuna Melt Quesadilla
Prep time: 8 MinCook time: 8 MinTotal time: 16 Min
Your favorite tuna salad, layered with cheese and then placed between two tortillas and pan toasted until the tortillas are nice and crisp and the cheese is gooey and melty. Delicious!
Ingredients
4 taco sized, flour tortillas (6-inch)
1 (5 ounce/170g) tin of solid albacore tuna, drained and flaked
2 TBS good quality mayonnaise
1 TBS sweet pickle relish
1 TBS finely chopped celery
1 TBS finely chopped onion
1 tsp Dijon mustard
1/2 cup (42g) grated farmhouse cheddar cheese
salt and black pepper to taste
1/2 tsp light olive oil
Instructions
Make the tuna salad first. Flake the drained tuna into a bowl and mash it well with a fork.
Add the chopped celery, onion and pickle relish. Stir in the mayonnaise and the mustard. Season to taste with salt and black pepper.
Brush a very large skillet with the oil and heat over medium heat. Once hot, add two flour tortillas. Sprinkle 1 TBS of the cheddar cheese over each tortilla.
Divide the tuna salad equally amongst each tortilla, spreading it out. Divide the remaining cheese between the two, sprinkling it evenly over top of the tuna salad. Place the remaining tortillas on top of the cheese. Press down lightly to compress everything and make it stick together.
Toast in the skillet until the bottom tortillas are golden brown. (About 4 minutes.) Carefully flip the tortillas over, using a wide spatula.
Toast on the remaining side until golden brown, heated through and the cheese has melted. (3 to 4 minutes longer)
Serve hot, cut into quarters with your favorite sides.
Did you make this recipe?
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