Take one pan: Tuna quesadillas
TAKES 20 minutes
2 x 145g tins of tuna in spring water, drained
2 tsp mayonnaise
2 tsp green pesto
roasted red pepper from a jar, equivalent to 1 red pepper, finely chopped
4 tsp drained tinned sweetcorn
6 large flour tortillas (24cm diameter)
150g mature cheddar cheese, grated
olive oil, for frying
cherry tomatoes, halved or whole, and salad leaves, to serve
- Mix the tuna, mayonnaise, pesto, pepper and sweetcorn together and season with salt and pepper.
- Divide the mixture equally between three flour tortillas, spreading the filling right up to the edges. Cover each with a good sprinkling of grated cheese, then place the remaining tortillas on top, like a sandwich.
- Heat a small amount of oil in a nonstick frying pan over a medium heat. One at a time, fry the quesadillas for 2-3 minutes on each side, until the tortillas are crisp and golden and the cheese has melted. Cut them into wedges and serve with a few cherry tomatoes and some salad leaves (rocket is nice), on the side.