Recipe: Tuna & Basil Quesadillas

Ingredients (Serve 2 – 3)

  • 1 bunch of fresh basil leaves
  • 1 can of tuna steak (in brine)
  • 1/2 chilli powder of chilli powder
  • 1 tbsp of chilli oil (optional)
  • 1 tbsp of Dijon/whole grain mustard
  • 2 pinches of paprika
  • 200 g of grated cheese (I used mozzarella & cheddar)
  • 1 medium white or red onion, sliced
  • 4 slices of tortilla wraps

I learned this from sister N when she made a trip to my place to whip up a quick dinner after work. I was amazed at the short preparation time. Here is a super quick and filling meal.


  1. First, drain the tuna from tin and place it in a big bowl.
  2. Add in the rest of the ingredients above mentioned except cheese and basil leaves.
  3. Add some black pepper to taste, mashed them all in to mix well.
  4. Onto a heated shallow pan, heat up a slice of tortilla briefly for 20 secs until it’s near to crispy.
  5. Take the pan off the heat.
  6. Spread the grated cheese over the top of the tortilla, especially close to the edges.
  7. Then, spread the seasoned tuna over.
  8. Sprinkle, fresh whole or chopped basil leaves.
  9. Top it off with another sprinkle of grated cheese.
  10. Now, close it off with another tortilla wrap. Press the new tortilla down gently yet firmly to make sure it sticks to the bottom tortilla wrap.
  11. Turn the tortilla ‘sandwich’ upside down carefully (I used a flat plate as wide as the pan to achieve this) so that the top side would be heated to be crispy too.
  12. Turn up the heat to medium for another 20 secs.
  13. Then, transfer it over to a flat plate.
  14. Cut it in quarters. Enjoy while it’s crispy and hot!

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