When I was making all the dishes for Thanksgiving today, I got hungry, but there really wasn’t anything in what I was preparing that I could munch on. I looked in the cupboard and saw I had a nice can of tuna in oil. But, I didn’t want a sandwich, because tomorrow I am having The Sandwich, and I’m having stuffing tonight. That’s a lot of bread. However, I also spied a package of corn tortillas in my refrigerator. Mexican sounded like the perfect thing for a Thanksgiving snack.
Recipe: Tuna Quesadillas
- 1 can tuna in oil
- 2 tablespoons good mayonnaise
- 4 dashes Habenero sauce
- 1 teaspoon dried red onion
- 8 slices of cheddar cheese, thinly sliced
- 4 corn tortillas
- 2 pats butter
- 1/2 avocado, sliced
- 2 teaspoons real sour cream
- 4 dashes Tabasco
- Mix the tuna, mayonnaise, onion and habenero together.
- Put a pat of butter in a pan, and heat the pan.
- Put two slices of cheese on each tortilla, top with half of the tuna mixture, the other slices of cheese, and the remaining tortilla.
- Cook on one side on low heat until the cheese melts, about 3 minutes.
- Turn and cook on the other side.
- Serve with sliced avocado, sour cream and Tabasco.
If you don’t like spicy foods, omit the hot sauces.
Preparation time: 5 minute(s)
Cooking time: 6 minute(s)
Diet type: Pescatarian
Number of servings (yield): 2
Culinary tradition: Mexican
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.