Tuna melt quesadillas are a fast, unexpected twist on a diner classic

Cheese and fish can be a controversial combination. I can see my friend s Italian grandmother shaking her head at me just for considering it. But ther...

Cheese and fish can be a controversial combination. I can see my friend’s Italian grandmother shaking her head at me just for considering it. But there’s proof that the two can team up deliciously: the tuna melt. Tuna salad served on an open-faced sandwich blanketed in melted cheese is a diner staple for a reason.

This quesadilla is a spin on that winning formula, and one that has seen me through many hectic weeknights with a hungry family and hardly any time or energy to cook. To make it, start by flaking a couple of cans of tuna. 

Then - to use diner-speak -"run it through the garden” by adding fresh vegetables: chopped celery, grated carrot, onion and cilantro. Stir in a squeeze of lime juice and some shredded cheese, and the filling is ready. I like to use pepper jack for a kick of heat, but Monterey jack or cheddar work well, too. And I keep the amount of cheese on the modest side, but feel free to add more if you want it super cheesy.

Pile the tuna mixture onto whole-grain tortillas, top that with a handful of baby spinach leaves, fold the loaded tortillas into half-moons, and cook them until the cheese is melted, marrying the tuna and vegetables, and the tortillas are crisp and browned.

Served with sliced avocado, a dollop of yogurt or sour cream, and salsa, these quesadillas are a healthfully-balanced tuna-melt-inspired dish that’s a game changer when you need a family-friendly meal in little time.