Tuna salad seems common enough. How about Tuna Salad Quesadillas? This is truly an accident happened in my kitchen, but it’s a very happy one!
- 1 12 oz can solid white tuna, drained and flaked
- 1/4 cup green onion, thinly sliced
- 1/2 cup celery, chopped (1 stalk)
- 1 tablespoon fresh lemon juice
- sea salt and ground black pepper to taste
- 1/4 cup mayonnaise, divided
- 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
- 4 medium sized tortillas
- 1 cup mozzarella cheese
- In a large bowl, mix tuna, green onion, and celery.
- Add lemon juice, a small pinch of sea salt and black pepper, 3 tablespoons mayonnaise, and dill to the tuna mixture. Toss until even. Now we have a delicious tuna salad filling.
- Next, let’s make the quesadillas! Heat up a nonstick skillet over high heat. When the skillet is hot, place 1 tortilla in the center of the skillet.
- Quickly scoop 2 heaping tablespoons tuna salad filling onto half side of the tortilla. Spread out the tuna salad filling by the back of a big spoon. Place 1/4 cup mozzarella cheese on the other half side of the tortilla.
- When the cheese just starts melting, fold the tortilla in half. Cook each side for an additional 30 seconds or until the tortilla turns crisp and brown.
- Repeat step 3-5 to make the other 3 quesadillas.
- Cut each quesadilla in half and serve with salsa or guacamole, or both.
- Add 1 tablespoon mayonnaise in the left fillings to complete the tuna salad.
The reason that we don’t use 1/4 cup mayonnaise all at once is because we want to prevent the quesadillas from being too liquidy. By reducing the mayonnaise in the tuna salad filling will help.