Tuesday, June 9, 2009
I had a little avocado pesto leftover. I still have cans of tuna left in the cupboard. I wondered what I can make with the two. Field trip to Whole Foods. Looking up and down the aisle. I spot the torillas. Whole wheat goes into my basket. Check. Head to the produce section. Spot me some bell peppers and tomatoes. Take one of each. Check. Pay for items and head for the car.
Get home. Roast bell pepper and tomato. Remove provolone cheese and avocado pesto from the fridge and tuna from the cupboard. I finally get my "Ah-Ha" moment. A tuna-pesto quesadilla. A little itty-bitty twist to the classic cheese quesadilla.
You can also use the ready roasted bell peppers and tomatoes that are preserved in oil, if you're short on time.
It's really tasty. I've never had tuna quesadillas until this. It's always chicken or the regular cheese mix and until recently mushrooms. All that gooey deliciousness!
4 taco-sized torillas
1 Tbsp Lite mayo
1 5oz can tuna in oil
6 slices provolone cheese
1 tsp dry thyme
1 tsp dry parsley
1 bell pepper (deseeded and sliced)
1 large tomato (deseeded and quartered)
Roasted Bell Peppers in oil
Roasted Tomatoes in oil
Preheat oven 400˚F
In a bowl, coat the bell pepper and tomato in a little olive oil, place on a baking sheet and roast for 30min. (You can also use the ready made roasted peppers and tomatoes if you don't have the time.)
Cool after roasting and cut into chunks.
Preheat your broiler.
Remove most, but not all the oil from tuna and put into a bowl. Add in the mayo, thyme, parsley, bell pepper and tomatoes pieces. Mix well.
Lay out a tortilla. On one side, place some cheese and fold over. Do the same for the other three tortillas and place on a baking sheet.
Place the quesdillas in the broiler for 3-5 min or until the cheese it melted.
Remove from the broiler and carefully open the quesadillas. Spread some avocado pesto followed by the tuna mixture and fold it closed.
Cut in half or enjoy it whole.