Be the envy of your office with these toasted tuna and corn quesadillas.
Ingredients
- 2 x 185g cans tuna in springwater, drained, flaked
- 2 x 125g cans corn kernels, drained, rinsed
- 2 celery stalks, trimmed, finely chopped
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/2 teaspoon finely grated lemon rind
- 1/3 cup whole-egg mayonnaise
- 8 flour tortillas
- 2/3 cup grated reduced-fat tasty cheese
- Salad leaves, to serve
Method
- Step 1Preheat oven to 160°C/140°C fan-forced. Line a large baking tray with baking paper. Preheat a sandwich press.
- Step 2Combine tuna, corn, celery, parsley, lemon rind and mayonnaise in a bowl. Spread 4 tortillas with tuna mixture. Top with cheese and remaining tortillas.
- Step 3Place 1 tortilla stack in sandwich press. Cook for 2 to 3 minutes or until golden and heated through. Transfer to prepared tray. Place in oven to keep warm. Repeat with remaining tortilla stacks. Cut into wedges. Serve.
Nutrition
1591 kj
Energy
16g
Fat Total
5g
Saturated Fat
3g
Fibre
26g
Protein
54mg
Cholesterol
615.81mg
Sodium
6g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use regular mayonnaise instead of whole-egg and save around $1.13 in total.
- Author: Claire Brookman
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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