Tuna Quesadillas with Zesty Lime Sauce

Crispy golden tuna quesadillas filled with a creamy lime-cilantro tuna mixture and melted cheddar, served with a cool, tangy jalapeño-lime yogurt sauce for a bright, zesty kick.

These crispy tuna quesadillas are packed with a creamy, zesty filling of flaky tuna, fresh vegetables, lime, and cilantro, layered with melted cheddar inside golden toasted tortillas, then served with a cool and tangy jalapeño-lime yogurt sauce that adds a bright, flavorful kick to every bite.

Servings

2

Prep Time

10-15 minutes

Cook Time

15-20 minutes

Total Time

25-35 minutes

For the Quesadillas
1 (5-ounce) can of tuna in water, drained and flaked
1 tablespoon mayonnaise
1 teaspoon lime juice
1/4 cup red onion, finely chopped
1/4 cup bell pepper (red or green), finely chopped
1 small jalapeño, seeds removed and finely chopped (optional, for spice)
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste
4 flour tortillas (8-inch size)
1 cup shredded cheddar cheese (or your preferred cheese)
1 tablespoon butter or cooking spray

For the Zesty Lime Sauce
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
Juice of 1 lime
1 jalapeño pepper, minced
1 teaspoon capers, minced
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill

Preparation

  • Drain the tuna thoroughly and flake it into a medium bowl with a fork.
  • Finely chop the red onion, bell pepper, jalapeño, and cilantro.
  • Juice the limes and set aside.
  • Add mayonnaise, lime juice, chopped vegetables, cilantro, salt, and pepper to the tuna.
  • Stir until the mixture is creamy and evenly combined but not overly wet.
  • In a separate bowl, whisk together the yogurt, mayonnaise, lime juice, capers, cayenne, oregano, cumin, dill, and a pinch of salt and pepper.
  • Mix until smooth and tangy, then refrigerate while cooking to allow the flavors to develop.

Cooking

  • Lay the tortillas flat on a clean work surface.
  • Sprinkle cheese over one half of each tortilla.
  • Spread the tuna mixture evenly over the cheese, then add a light extra sprinkle of cheese on top.
  • Fold each tortilla over into a half-moon shape and gently press to seal.
  • Heat a skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  • Cook the quesadillas in batches until the first side is golden brown and crisp.
  • Flip carefully and cook the second side until the cheese is fully melted and the filling is heated through.
  • Transfer to a cutting board and let rest briefly so the filling sets.
  • Slice each into triangles.

Serving

  • Serve warm with the chilled zesty lime sauce for dipping or drizzling.
  • Garnish with extra cilantro or fresh lime wedges for a bright finish.