Tuna Salad Quesadilla: Crispy Mexican Folded Tortilla
This tuna salad quesadilla combines a creamy tuna filling with melted cheddar cheese inside toasted flour tortillas. Heat your skillet to 180°C (356°F) and press the tortilla lightly with a spatula. You must do this to ensure an even, crisp crust and to prevent the centre from remaining undercooked. Let the assembled dish rest 1 minute before cutting into wedges to keep the melted cheese from running out of the tortilla.
Tuna Salad Quesadilla: Crispy Mexican Folded Tortilla
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the tuna
Drain the tuna from the tin. Break it into flakes in a medium bowl so the dressing coats every piece evenly.
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Mix the filling
Add the mayonnaise, Dijon mustard, sweet pickle relish, diced celery, salt, and pepper. Stir until evenly combined to ensure a consistent flavour in every bite.
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Layer the base
Lay one tortilla flat on a plate. Sprinkle half of the shredded cheese evenly across its surface to create a barrier that prevents the tortilla from becoming soggy.
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Assemble the quesadilla
Spoon a generous layer of tuna salad onto the cheese and spread it to the edges. Top with the remaining cheese and cover with the second tortilla. Press lightly with a spatula to seal the edges.
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Brown the first side
Heat the skillet over medium (180°C (356°F)) and drizzle in 5 ml of olive oil. Cook the quesadilla for 4 minutes while pressing gently with a spatula to ensure a crisp, golden bottom.
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Finish and slice
Flip carefully and cook for another 4 minutes until the cheese is fully melted. Remove from heat and let the quesadilla rest for 1 minute so the cheese sets before you cut it into wedges.
Maintain medium heat to avoid burning the exterior while the centre remains cold. If the tortilla browns too quickly before the cheese melts, lower the heat immediately. Pressing firmly with a spatula ensures the heat penetrates the filling for a consistent melt.
What to serve with it
Pair these quesadillas with a green salad dressed in lemon juice and olive oil to balance the richness. You can also serve them with pico de gallo, tomato salsa, or crunchy tortilla chips with a lime-coriander yoghurt dip to add freshness and texture to the meal.
Storing and reheating
Keep cooked quesadillas in an airtight container in the fridge for up to 4 days. For longer storage, place them in a freezer-safe bag for up to 2 months. Reheat them in a dry pan or microwave until the cheese is melted before cutting and serving.
Getting the texture right
Maintain a medium heat of 180°C (356°F) and press the tortilla lightly with a spatula. This ensures the crust becomes golden brown and crisp while the cheese melts fully. Avoid high heat, which burns the flour tortilla before the filling reaches the correct temperature.
Making it ahead
Prepare the tuna salad mixture in advance and store it in the fridge. Assemble the quesadillas just before cooking to prevent the tortillas from becoming soggy. This allows you to move quickly from the fridge to the skillet for a crisp finish.
Nutrition per serving
- Calories
- 325
- Protein
- 18.5 g
- Carbs
- 22.0 g
- Fat
- 16.2 g
- Fiber
- 2.1 g
- Sugar
- 4.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Is tuna good on a quesadilla?
Yes. The tuna provides a savoury protein base that pairs well with melted cheddar and the acidity of relish, creating a hearty filling that holds together well inside a toasted tortilla.
Can I make a quesadilla with canned tuna?
Yes. Canned tuna is the standard choice because it is pre-cooked and easy to flake. Ensure you drain the liquid thoroughly so the filling does not make the tortilla soggy during frying.
How do you make a quesadilla with tuna?
Mix drained tuna with mayonnaise, mustard, and relish. Layer this mixture between two tortillas with shredded cheese and fry in a skillet over medium heat until the exterior is golden and the cheese is melted.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
