Amy Sheppard’s tuna quesadillas recipe

tuna quesadilla
Polly Webster


2 x 145g tins of tuna in spring water, drained
2 tsp mayonnaise
2 tsp green pesto
Roasted red pepper from a jar, equivalent to 1 red pepper, finely chopped
4 tsp drained tinned sweetcorn
6 large flour tortillas (24cm diameter)
150g mature cheddar cheese, grated
Olive oil, for frying
Cherry tomatoes, halved or whole, and salad leaves, to serve

  1. Mix the tuna, mayonnaise, pesto, pepper and sweetcorn together and season with salt and pepper.
  2. Divide the mixture equally between three flour tortillas, spreading the filling right up to the edges. Cover each with a good sprinkling of grated cheese, then place the remaining tortillas on top, like a sandwich.
  3. Heat a small amount of oil in a nonstick frying pan over a medium heat. One at a time, fry the quesadillas for 2-3 minutes on each side, until the tortillas are crisp and golden and the cheese has melted. Cut them into wedges and serve with a few cherry tomatoes and some salad leaves (rocket is nice), on the side.
  4. Now buy the book

    hobOur recipes are from Hob: A Simpler Way To Cook by Amy Sheppard (Bloomsbury Absolute, £18.99). To order a copy for £16.14 until 25 July go to or call 020 3308 9193. Free p&p on orders over £20.