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Photo of Tuna and corn quesadilla by WW

Tuna and corn quesadilla

10 - 12
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Serve up a slice of Mexico from your own kitchen with these delicious cheesy parcels


Canned tuna in springwater, drained

120 g, (185g can), flaked

Canned corn kernels in brine, rinsed, drained

200 g, (no-salt)

Fresh coriander

¼ cup(s), chopped

Extra light cheddar cheese

1 cup(s), grated, (120g)

Wholemeal tortilla

8 small, (8x40g)

Oil spray

4 x 3 second spray(s)


  1. Combine tuna, corn and coriander in a medium bowl and season with salt and freshly ground black pepper.
  2. Sprinkle half the grated cheese over half the tortillas. Top with tuna mixture, sprinkle over remaining grated cheese, then sandwich with remaining tortillas.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Carefully place 1 tortilla stack in pan, pressing firmly with a spatula. Cook for 2 minutes each side, turning carefully, until golden and crisp. Repeat with remaining tortilla stacks. Cut into quarters and serve.


SERVING SUGGESTION: Salad of diced tomato, cucumber and finely chopped red onion. Add a dollop of avocado.