Tuna and corn quesadilla
Tuna, canned in springwater, drained
120 g, (185g can), flaked
Canned corn kernels in brine, rinsed, drained
200 g, (no-salt)
¼ cup(s), chopped
Reduced-fat 15% cheddar cheese
1 cup(s), grated, (120g)
8 small, (8x40g)
4 x 3 second spray(s)
- Combine tuna, corn and coriander in a medium bowl and season with salt and freshly ground black pepper.
- Sprinkle half the grated cheese over half the tortillas. Top with tuna mixture, sprinkle over remaining grated cheese, then sandwich with remaining tortillas.
- 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.