Wrap-quesadilla al tonno filante

Ingredienti

• 150 g can of tuna ((Note 1))
• 25 g celery (finely chopped)
• 10 g red onion (finely chopped (Note 2))
• 2 tbsp mayo ((Note 3))
• 1/2 tsp smoked paprika
• 1 pinch cayenne pepper (optional) ((Note 4))
• 1/2 lime zest
• 70 g cheese (grated (Note 5))
• 2 medium tortillas ((Note 6))
• 1/2 tbsp butter ((Note 7))

Preparazione

1. 1

   Add the drained tuna, finely chopped celery, red onion, mayonnaise, paprika, cayenne pepper, and lime zest to a bowl and mix well.

2. 2

   Heat a large non-stick skillet/frying pan over medium heat and add the butter.

3. 3

   Place the tortillas on a clean, flat surface. Sprinkle the cheese evenly onto each one.

4. 4

   Spread the tuna mixture evenly over one-half of each tortilla wrap, leaving a small border around the edge and fold the other half of the tortilla over to create a half-moon shape.

5. 5

   Carefully place one of the tortilla wraps open and facing upwards in a skillet/frying pan and cook for about 1-2 minutes until the cheese has melted.

6. 6

   Then lift the cheese-only side and fold in half. Continue to cook for 1-2 more minutes until golden brown on each side, pressing down with a spatula or slotted turner to allow some cheese to ooze out of the edges and crisp up in the pan.

7. 7

   Remove the quesadilla from the skillet/frying pan and let it cool for a minute before slicing in half or into wedges.

8. 8

   Serve immediately with your favourite dipping sauce, such as salsa, sour cream, or guacamole.