Tuna Quesadillas (Mediterranean)
A unique twist on the classic tuna melt
Good to make during Lent.
Ingredients
- 12 oz. can white albacore tuna in water, drained
- 3 canned whole artichokes, chopped (not marinated)
- 3 Tbls. chopped sun-dried tomatoes
- 3 Tbls. favorite hummus (i.e. red pepper)
- 1 Tbls. fresh lemon juice
- 1/4 t. freshly ground black pepper
- 1/2 c. fresh baby spinach leaves
- 2 slices provolone cheese, cut in half (4 if you prefer more cheese)
- 4 whole-grain tortillas
- olive oil or nonstick cooking spray
Instructions
In medium bowl, flake tuna with fork; stir in artichokes, sun-dried tomatoes, hummus, lemon juice, and pepper.
Divide tuna mixture, spinach, and cheese equally, onto half of each tortilla; fold other half of tortillas over filling.
Lightly brush large skillet with olive oil or spray with nonstick cooking spray; heat over medium heat.
In 2 batches, carefully add 2 folded tortillas and cook until browned and cheese is melted, turning once (about 6 minutes total).
Remove to a cutting board and cut each folded tortilla into 3 triangles.
Serves 2-4