Tuna and Spinach Quesadilla

Always on the lookout to include more oily fish in our diet, this is one quick recipe that the kids absolutely love. I saw the original recipe in a Donna Hay magazine  and loved the combination. I highly doubt if this is authentic Mexican combo, but that’s irrelevant if it gives me a way to feed the kids both tuna and copious amounts of spinach at one shot.

When buying tortillas, look for one with minimal added ingredients. It’s surprisingly difficult to find ones without too many stabilisers and preservatives. You can of course make your own and freeze them, as I often do, but then this recipe wouldn’t count as a Rookie Recipe!

Print Recipe

Tuna and Spinach Quesadilla

If you have tinned tuna, some tortillas and frozen spinach in your freezer you are good to go. To convert it to a full meal serve it with a soup or a salad.

Prep Time

5 min

Cook Time

5 min

Servings

Ingredients

• 300 g frozen spinach defrosted
• 1 tin tuna
• 1-2 cups grated cheddar
• salt and black pepper
• chilli flakes optional
• 1-2 bottled jalapeños chopped finely, plus more for serving
• 4 whole-wheat tortillas
• olive oil for brushing
• sour cream and slices of lime to serve

Prep Time 5 min Cook Time 5 min Servings Ingredients 300 g frozen spinach defrosted 1 tin tuna 1-2 cups grated cheddar salt and black pepper chilli flakes optional 1-2 bottled jalapeños chopped finely, plus more for serving 4 whole-wheat tortillas olive oil for brushing sour cream and slices of lime to serve

Instructions

1. Thaw the spinach and leave to drain in a strainer. Squeeze out most of the water. Place the spinach in a bowl and add the tuna, jalapeno, salt and pepper and combine well.

   
2. Spread half the mixture on 1 tortilla and cover with grated cheese. Cover with a second tortilla and press lightly.

   
3. Heat a frying pan wide enough to fit the tortilla. Then brush the top of this tortilla lightly with some olive oil and place it carefully into the hot pan, oiled side down.
4. Brush the top of the second tortilla with oil. Cook the first side for about 2-3 minutes and flip over carefully to cook the other side. Both sides should be golden and the cheese melting.

   
5. Cut into quarters and serve with sour cream, more jalapenos and a slice of lime.

   

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