Follow these steps for perfect results
cannellini beans
rinsed and drained
mayonnaise dressing
tuna in spring water
drained and flaked
lemon juice
salt
baby spinach leaves
flour tortillas
fajita size
mozzarella cheese
Lightly mash cannellini beans in a medium bowl.
Add drained tuna, mayonnaise dressing, lemon juice, and salt to the bowl and stir until combined.
Evenly spread the tuna salad mixture onto 2 flour tortillas.
Top with mozzarella cheese slices and baby spinach leaves.
Cover with the remaining tortillas.
Lightly spray a 10-inch nonstick skillet with nonstick cooking spray and heat over medium heat.
Place one quesadilla in the skillet and cook for about 2-3 minutes, or until golden brown.
Flip the quesadilla and cook for another 2-3 minutes, or until the cheese is melted and the tortilla is golden brown.
Repeat with the second quesadilla.
Cut each quesadilla into wedges and serve immediately.
Expert advice for the best results
Add a sprinkle of red pepper flakes for a little heat.
Serve with salsa or guacamole for extra flavor.
For a crispier quesadilla, brush the tortillas with melted butter or oil before cooking.
Everything you need to know before you start
5 minutes
The tuna salad filling can be made ahead of time and stored in the refrigerator for up to 24 hours.
Cut into wedges and arrange attractively on a plate. Garnish with a dollop of sour cream or a sprinkle of fresh cilantro.
Serve with a side of salsa or guacamole.
Serve with a simple green salad.
Pairs well with the tuna and lemon.
Discover the story behind this recipe
Quesadillas are a staple in Mexican cuisine. Tuna and beans are common in Mediterranean diets.
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