For company
Tuna and pepper quesadillas
Crisp golden tortillas filled with tuna, roasted peppers, spring onion and melting cheese, cut into wedges — the easiest thing on the table and the first to go.
From Woman & Home. The fish option that nobody treats as the fish option — they simply disappear.
Method
- 01
Mix the tuna, peppers, spring onions, chilli, capers, lemon zest and juice, crème fraîche and herbs. Season well — it should taste sharp.
- 02
Lay three tortillas out and scatter each with a third of the cheese, then spread the tuna mixture over and top with the remaining tortillas, pressing down firmly.
- 03
Heat a dry or barely oiled frying pan over medium heat. Cook one quesadilla at a time for 3 minutes a side, pressing with a spatula, until deep gold and the cheese has melted.
- 04
Slide onto a board, rest for a minute so the filling sets, then cut each into eight wedges.
- 05
Serve hot with lime wedges and a bowl of soured cream. They reheat perfectly for 5 minutes in a hot oven at half time.
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