Spicy Jalapeno Tuna Quesadillas

Heart outline Heart 4 people Clock graphic 20 - 25 minutes Cutlery circle Serves 2


  • 11/2 John West Infusions Pots – Jalapeno Tuna
  • 1/2 120g tin mixed beans in water
  • 1/2 80g tin sweetcorn in water
  • 1 spring onion, sliced
  • 5 cherry tomatoes, quartered
  • 30g grated cheddar cheese
  • 1 tbs roughly chopped fresh coriander
  • 2 White and Wheat flour tortilla wraps
  • 1/2 tsp olive oil

Step 1

Using a fork, lightly mash the beans on a plate. Transfer the beans to a bowl and mix with the sweetcorn, spring onion, tomatoes, cheese and coriander. Carefully stir in the tuna, being careful not to break up the chunks too much.

Step 2

Add a few drops of oil to a large non-stick frying pan and wipe round with a piece of kitchen paper. Heat the pan over medium-high heat then add one of the wraps. Quickly spread the tuna and bean mixture over the wrap and place the other wrap on top. Cook gently for 3-5 minutes until golden.

Step 3

Carefully place an upturned plate over wrap in the pan and using oven gloves, flip the pan over with the plate so that the quesadilla is on the plate. Add a few more drops of oil and put the pan back on the heat. Slide the quesadilla back into the pan with the already cooked side uppermost. Cook for another 3-5 minutes until the filling is piping hot, the cheese is melted and the outside is golden.

Step 4

Serve with salad and dips such as salsa and guacamole.

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