These Tuna Melt Quesadillas are a delicious and straightforward meal that you can whip together in just 30 minutes. They’re a great choice when you need a quick family dinner after a busy day or a filling lunch to bring to work.
You’ll love this recipe if you like this Tuna Macaroni Salad and Easy Tuna Noodle Casserole.
This one is really simple to prepare. You’ll mix together the tuna filling, layer it with cheddar cheese on flour tortillas, and then cook them on the stovetop until golden brown and crispy.
Make it for dinner tonight, or prep it in advance for a quick lunch. Leftovers also store really well, so you can have meals ready to go for the next few days.
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💛 Why you’ll love this recipe
- Quick and easy to prepare.
- Leftovers store really well — a great choice for meal prep.
- Straightforward ingredients you may already have on hand
- Ready in only 30 minutes.
- High in protein.
➡️ Ingredients
⏲ How to make this tuna melt quesadillas recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Mix Tuna Filling: In a bowl, combine the tuna, mayonnaise, Dijon mustard, cilantro, green onions, lime zest, chili powder, salt, and pepper.
- Prepare Tortillas: Lay out the tortillas on a flat surface. Spread the tuna mixture evenly over the four tortillas, leaving a small border around the edges.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the tuna mixture.
- Top and Press: Place the remaining tortillas on top of the cheese-covered tortillas. Press down gently to help the filling adhere.
- Heat Pan: Heat a non-stick skillet over medium heat. Add 1 Tablespoon of butter and let it melt, coating the bottom of the pan.
- Cook Quesadillas: Place one quesadilla in the skillet. Cook for about 2-4 minutes on each side, or until tortillas are golden brown and cheese is melted. Add the remaining 1 Tablespoon of butter and repeat with the remaining quesadillas, adding more butter as needed.
- Cut and Serve: Remove the quesadillas from the skillet and let cool slightly. Cut each quesadilla into triangles and serve warm.
👉 Ingredient substitution suggestions
- Mayonnaise: Use Greek yogurt or sour cream.
- Dijon Mustard: Try whole-grain mustard or yellow mustard.
- Cilantro: Substitute with parsley or dill.
- Cheddar Cheese: Use mozzarella or Monterey Jack cheese.
- Butter: Olive oil, avocado oil, or cooking spray can be used instead.
✨ Variations
- Spicy: Add a dash of hot sauce or some chopped jalapeños to the tuna mixture for extra heat.
- Veggies: Add chopped celery, finely chopped bell peppers or spinach to the tuna filling.
- Herbs: Add different herbs like dill, basil, and/or chives for added flavor.
〰️ How to serve
- Side Dishes — Serve it with fresh corn salad, baked sliced zucchini, cilantro lime cauliflower rice or tomato kibbeh.
- Dips — Plate alongside dips like guacamole, pico de gallo, sour cream, ranch dressing, or spicy aioli.
- Soup — Enjoy a hearty meal and serve with tomato soup or chicken tortilla soup.
💬 FAQs
How can I prep this advance to serve later?
Prepare the tuna filling and store it in the refrigerator. When you’re ready to serve, assemble the quesadillas and cook them as directed. You can also pre-cook the quesadillas and reheat them in a skillet or oven before serving.
How should I store leftovers?
Store any leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven at 350 degrees F until heated through. Microwaving will work, but note that it may make the tortillas soggy.
📚 More 30-minute recipes
- Tuna Egg Salad
- Reuben Bowls
- Creamy Spinach Chicken Bake
- Shake and Bake Pork Chops
- Garlic Butter Chicken Bites
🍽 Recipe
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Tuna Melt Quesadillas
Ingredients
- 3 (5-ounce) cans tuna, drained
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 Tablespoons chopped fresh cilantro
- 2 green onions, finely chopped
- Zest from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 Tablespoons butter, plus more as needed, divided
Instructions
- Mix Tuna Filling: In a bowl, combine tuna, mayonnaise, Dijon mustard, cilantro, green onions, lime zest, chili powder, salt, and pepper.
- Prepare Tortillas: Lay out tortillas on a flat surface. Spread tuna mixture evenly over four tortillas, leaving a small border around the edges.
- Add Cheese: Sprinkle shredded cheddar cheese evenly over tuna mixture.
- Top and Press: Place remaining tortillas on top of cheese-covered tortillas. Press down gently to help filling adhere.
- Heat Pan: Heat a non-stick skillet over medium heat. Add 1 Tablespoon butter and let it melt, coating bottom of the pan.
- Cook Quesadillas: Place one quesadilla in skillet. Cook for about 2-4 minutes on each side, or until tortillas are golden brown and cheese is melted. Add remaining 1 Tablespoon butter and repeat with remaining quesadillas, adding more butter as needed.
- Cut and Serve: Remove quesadillas from skillet and let cool slightly. Cut each quesadilla into triangles and serve warm.
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