One day I was trying to decide what to make for lunch. I opened the cupboards, and saw a can of tuna. I thought “Great, I’ll make a tuna sandwich”.
So I open the fridge to get out the pickles – you can’t have a tuna sandwich without pickles – and I see there is one lonely whole wheat tortilla. I think “Hmm, maybe I’ll make a tuna wrap”. I grab the almost empty container of homemade roasted red pepper hummus as well. Then I spy the coveted 2 year old white cheddar. And a light bulb in my head goes off…
Why don’t I make some sort of hybrid tuna melt quesadilla thingy?
And so the tuna melt quesadilla was born.
Melty cheese, salty pickles, creamy hummus, and…tuna-y tuna? Whatever. It all tasted quite lovely together. Especially when I dunked it in the guacamole I also found hiding in the fridge.
I’m sure I’m not the first person to think of this as they stare hungrily into the depths of their fridge looking for inspiration. But I’ll share with you my recipe anyways, although I would argue it barely even counts as a recipe.
Tuna Melt Quesadilla
Can’t decide between a tuna melt and a quesadilla for lunch? Now you don’t have to!
- 1/2 can flaked tuna, drained
- 2 – 3 tbsp hummus (I used roasted red pepper hummus)
- 1 dill pickle, sliced
- 1/3 cup grated old cheddar (I used 2 year old white cheddar)
- 1 10” whole wheat tortilla
1. Preheat frying pan on medium heat. Spread half of the tortilla with hummus.
2. Evenly distribute tuna on top of hummus.
3. Add pickle slices to suite your tastes.
4. Sprinkle on cheese. Mmm, cheese.
5. Fold in half, and transfer to now heated frying pan. Spray pan with nonstick spray before hand if you fear sticking. Cook until brown, flip, repeat.
6. Remove from pan, cut into quarters, and enjoy with guacamole, salsa, or sour cream.
Note: Don’t forget to save your drained tuna water for the cat.