Sally Butan

Blue Harbor Quesadilla Tuna Melt

Sally Butan
Blue Harbor Quesadilla Tuna Melt

One thing Kevin and I love to do is cook together. It’s a great way for us to bond while doing what we love most and that’s eating. Two of our favorite foods are seafood and Quesadillas so naturally we were drawn to the idea of making Quesadilla Tuna Melts. Not only was this meal quick to make but it was super tasty! 


We believe the most important ingredient to making a good Quesadilla Tuna Melt is the tuna. So of course we went with the best tuna around Blue Harbor Fish Co. canned Albacore Tuna. They are hands-down the best clean cut tuna brand on the market and made with clean, high- quality ingredients but not only that they taste amazing right out the can. 


We love that Blue Harbor seafood is sustainably caught and is MSC certified. So not only does it taste great but it’s better for the environment compared to other canned seafood brands. They are conveniently available at Publix, Target, Winn-Dixie, The Fresh Market, Earth Fare, or GreenWise Market.

WHY WE LOVE THIS TUNA QUESADILLA RECIPE

  • Because it’s made with the best canned tuna

  • We could make this recipe in less then 30 mins

  • Lastly my favorite, because it tastes SO good!

HOW TO MAKE TUNA QUESADILLAS

Full details are in the recipe below, but here are the basics:

In a bowl, mix Blue Harbor Canned Wild Albacore Tuna and quesadilla filling ingredients together.

In a bowl, mix Blue Harbor Canned Wild Albacore Tuna and quesadilla filling ingredients together.

Top the cheese with the tuna salad mixture.

Fold over each tortilla so it’s a half-moon shape and add quesadilla to pan.


Last but not least Enjoy!!

Quesadilla Tuna Melt

INGREDIENTS 

  • 4.6oz can of Blue Harbor Canned  Wild Albacore Tuna With Sea Salt

  • Four flour tortillas

  • 1/3 cups of chopped kosher dill pickle

  • 1.5 cups of shredded Monterey Jack cheese

  • 3 tablespoons of mayonnaise

  • 3 tablespoons of chopped fresh parsley

  • 3 tablespoons of olive oil or vegetable oil

DIRECTIONS 

In a medium bowl, mix tuna with kosher dill pickle, chopped parsley until well combined.

Then distribute half of the Monterey Jack cheddar cheese over the top of half of the tortilla. Top cheese with tuna mixture. Then fold over so it’s half moon shape. Add olive oil to the pan then add Quesadilla and cook for two minutes on each side until they’re golden brown and crispy on the outside and the cheese is melted. Carefully watch to ensure they do not burn. Once they’re ready just place them on a plate and enjoy.