These Tuna Melt Quesadillas are a classic tuna melt pressed between two flour tortillas. The canned tuna gets mixed with mayonnaise, Dijon mustard, cilantro, green onion, lime zest, and a little chili powder, then goes under a layer of shredded cheddar and into a buttered skillet until the tortillas are crisp and golden and the cheese melts. They take about 35 minutes, make 4 quesadillas, and work as a quick weeknight dinner or a filling lunch.
If you make my Tuna Macaroni Salad or Easy Tuna Noodle Casserole often, these quesadillas are another easy way to turn a few cans of tuna into a meal.
They are simple to make. I mix the tuna filling, layer it with cheddar on flour tortillas, and cook them on the stovetop until they are golden brown and crispy.
Make them for dinner tonight, or prep the filling ahead for a quick lunch. Leftovers keep in the fridge for up to 3 days, so one batch covers a couple of lunches.
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To make tuna melt quesadillas, stir drained canned tuna together with mayonnaise, Dijon mustard, cilantro, green onion, and lime zest, spread it over an 8-inch flour tortilla with shredded cheddar, top with a second tortilla, and pan-toast in butter for about 2 to 4 minutes per side until the tortillas are golden and the cheese melts. I build them with two whole tortillas instead of folding one in half, so the cheddar and tuna reach all the way to the edges. Mine come together in about 35 minutes and make 4 quesadillas.
💛 Why you’ll love this recipe
- Quick and easy to prepare.
- Leftovers store well in the fridge for up to 3 days, which makes them handy for meal prep.
- Straightforward ingredients you may already have on hand
- Ready in about 35 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 10-inch or larger 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: Serve with dips like guacamole, pico de gallo, sour cream, ranch dressing, or spicy aioli.
- Soup: Serve with tomato soup or chicken tortilla soup.
💬 FAQs
What is a tuna melt quesadilla?
A tuna melt quesadilla is a classic tuna melt built inside a quesadilla: a seasoned canned-tuna filling and melted cheddar pressed between two flour tortillas and pan-toasted until crisp and golden.
What kind of tuna do you use for tuna melt quesadillas?
I use regular canned tuna, drained well so the quesadillas crisp instead of steam. Three 5-ounce cans make four quesadillas.
How can I prep these in 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.
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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 8-inch 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 10-inch or larger 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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