Tuna Melt Quesadilla Recipe (Cheesy 15-Minute Meal)
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My tuna melt quesadilla recipe is a riff on two comfort food classics: A crunchy-melty avocado tuna melt and crispy quesadilla.
But instead of flour tortillas, we’re using toasty tortilla-sized keto flatbreads to sandwich the melted cheese, avocado, and tuna. The result is a healthy little twist on a beloved Mexican dish, with a crisp outside and soft, gooey inside that melts into a yummy filling. The recipe comes together in 15 minutes, packed with flavors and cheesy goodness in every bite!
This dish is a staple whenever we want a quick and hearty meal for lunch. It also makes a satisfying light dinner for busy weeknights or when all I’ve got at home are canned tuna, cheese, and some leftover ingredients.
The flatbreads can be made ahead as a convenient option for quick meals throughout the week. Serve these delicious quesadillas on movie nights and game nights, Taco Tuesdays, and outdoor barbecue where they’re sure to be a hit with your guests. Keep reading for the full recipe details and don’t forget to try more easy meal ideas you can enjoy for lunch, any day of the week.
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Why You’ll Love This Recipe
It’s no secret that I love sandwiches, wraps, or any food squished into a piece of bread. This recipe is no exception! Quesadilla is basically the Mexican equivalent of a sandwich but instead of regular tortillas, I’m using crispy-toasted flatbreads as the base, with raw milk cheese holding the quesadilla together. Here’s why this dish is a total crowd-pleaser:
- Family-friendly and kid-approved
- Budget-friendly
- Minimal cleanup
- Simple ingredients: made with ingredients you almost always keep in your fridge and pantry, such as canned tuna, cheese, and seasonings.
- Short prep and cooking time: get lunch ready in under 15 minutes.
- Amazing flavors: savory, creamy flavor and a slight tanginess from olives, with a gooey texture from cheese and a satisfying crunch from tortilla flatbread.
- Basic kitchen equipment: everything comes together using a single pan.
- Easy-to-follow directions: follow 4 simple steps from prepping the ingredients to assembling the quesadillas.
Craving for more sandwich goodness? This grilled cheese sandwich recipe employs the same strategy as you would with these tasty quesadillas.
How to Make Cheesy Tuna Melt Quesadilla
This tuna melt quesadilla recipe has everything you’d want from the tasty and comforting classic but is lighter, healthier, and takes just 15 minutes to make. For this dish, I used large tortilla-shaped keto flatbreads fried in butter over a stovetop flame. The tortillas are quickly stuffed with cheese, freshly sliced avocado, and wild-caught tuna, and pan-fried until golden brown and cooked to cheesy perfection. That’s pretty much it!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make this cheesy and lightly crispy tuna melt quesadilla recipe.
Ingredients You Need
No matter the occasion, serving these tuna melt quesadillas is a crafty way to switch things up and offer your family and friends a savory treat they might not expect. You don’t need a long list of ingredients to make this Mexican-inspired dish.
- Butter
- Dried oregano
- Avocado: store-bought guacamole is your next best choice if you don’t have fresh, ripe avocado on hand.
- Keto flatbread: grain-free, tortilla-shaped discs that are moist, thick enough but not goopy, pliable, and can easily be filled and folded without breaking (watch the 5-Ingredient Keto Flatbread recipe video for full details).
- Wild-caught tuna: I prefer the Solid Wild Albacore Tuna from US Wellness, but Wild Planet’s Albacore Wild Tuna with sea salt will also works well for this recipe.
- Cheese: I used raw, grass-fed cheddar cheese, but feel free to use any other type of hard cheese as long as they melt well.
- Botija olives: the subtle brininess, fruity-sweet taste, and soft, buttery texture give a nice mouthfeel to the quesadillas.
Step-By-Step Instructions
Tuna melt quesadilla is the perfect recipe if you’ve got surplus canned tuna and don’t know what to do with them. While they take only 15 minutes to make, you can save even more time by preparing the ingredients in advance. Now let’s get started!
- Pan-fry the tortillas. Butter the exterior of your flatbread tortillas and cook in a skillet over medium heat. As it cooks, add in cheese and tuna-avocado salad, then top with the second tortilla.
- Cook evenly and serve. Cook until the bottom of the tortilla is lightly brown and crispy and the cheese begins to melt, then carefully flip the second side. Cook until golden brown and the cheese is completely melted. Cut into four equal pieces and serve warm.
Looking for more delicious ways to use canned tuna? Use them in omelets and quiches, or mix them with summer squash for a quick and tasty tuna salad or tuna zoodles.
Variations
Tuna melt quesadilla is a versatile dish that lets you create variations to suit your preference. Look around your fridge and pantry for alternative ingredients and make the recipe your own. Here are some ideas:
- If you don’t have canned tuna, canned salmon or trout works just as well.
- Replace cheddar with other melty cheese like Colby, Pepper Jack, Mozzarella, Swiss, or Monterey Jack cheese.
- Top the quesadillas with fresh pico de gallo or your favorite avocado salsa.
- For a spicy kick, add paprika, cayenne pepper, jalapenos, or a generous splash of hot sauce like sriracha.
- Add a dollop of Greek or raw milk yogurt, avocado or olive oil mayonnaise, or hummus for extra creaminess.
- For extra crunch, mix in chopped green/red onions, scallions, or celery.
- Add a dash of lime juice or lime zest for citrusy freshness.
- Substitute dried oregano with fresh or dried cilantro, parsley, basil, garlic, or crushed red pepper.
- Make an even more hearty filling with cooked chopped veggies like spinach, bell peppers, corn, tomatoes, zucchini, or mushrooms.
- For a Peruvian twist, pair botija olives with aji amarillo (yellow chili pepper), huacatay (black mint), or queso fresco (fresh cheese).
Expert Tips
- Taste and adjust! For this tuna quesadilla recipe, taste the tuna mixture first and adjust the seasoning as needed. Add more or less herbs and spices as you like best.
- Avoid soggy quesadillas. Watery filling and cooking the tortillas before the pan has had the chance to get hot are the two common causes of soggy quesadillas. Drain the tuna thoroughly and wait for the skillet to get hot before throwing in the tortilla.
- Order of assembly. If you want the filling to be blanketed in ooey-gooey cheese, place the cheese on top of the avocado and tuna salad. Press down on the quesadilla while cooking to allow some melted cheese to ooze out around the edges and crisp up.
- Transfer carefully. To avoid losing the contents of your quesadillas, place a hand over the top tortilla and carefully slide a wide spatula beneath the bottom tortilla. With your hand still firmly placed on top, flip the quesadilla to the other side in one swift movement. You can use the same one-hand-on-top method to remove the quesadilla from heat.
How to Store This Recipe
If you have leftovers or are planning to prepare a batch ahead of time, assemble your tuna melt quesadillas and allow them to cool completely, then wrap them tightly in foil or plastic wrap in an airtight container before storing in the fridge. They should keep fresh for up to 3 days. For long-term storage, place wrapped quesadillas in a freezer-safe bag or container and store in the freezer for up to 2 to 3 months.
Once ready to enjoy, reheat in a skillet or place them on a baking sheet and warm them in a preheated oven for 10 to 15 minutes until heated through. To prevent sogginess, remove the foil first and avoid covering with a lid to allow moisture to escape and to maintain the crispiness.
What to Serve with Tuna Melt Quesadilla
You can enjoy these tuna melt quesadillas on their own or paired with some side dishes for a more well-rounded meal. Feel free to mix and match with any of these sides:
- Tomato soup, avocado soup, or vegetable soup
- Finger veggies like celery, carrots, cherry tomatoes, and pickles
- Cauliflower rice or Mexican-style rice and black beans seasoned with cumin, chili powder, and garlic
- Sweet potato chips or wedges, French fries, or crispy tortilla chips with sour cream, tzatziki sauce, salsa, or guacamole
- Fruit salad made with fresh berries, pineapples, and grapes
- Tangy coleslaw, pickle relish, or homemade sauerkraut
More Easy Lunch Recipes to Try
- Mexican Omelet
- Chicken Curry with Pumpkin
- Tostadas with Cheese Shells
- Omelet with Zucchini Hummus
- Ground Beef Philly Cheesesteak Skillet
If you make this tuna melt quesadilla recipe, please leave a review. I really appreciate each and every 5-star rating and comment
Tuna Melt Keto Quesadilla
Ingredients
- 4 large Keto Flatbread made in tortilla shapes
- 1 teaspoon butter
- 4 slices cheese
- ½ avocado thinly sliced
- 1 can Wild-caught albacore tuna 6 ounces
- 1 teaspoon dried oregano
- 6 whole botija olives chopped
Instructions
- Butter the outside of the tortillas. Place them, butter side down in a skillet over medium heat.4 large Keto Flatbread, 1 teaspoon butter
- Layer on cheese, avocado, and tuna. Sprinkle oregano and sliced olives. Top with the second flatbread tortilla.4 slices cheese, 1/2 avocado, 1 can Wild-caught albacore tuna, 1 teaspoon dried oregano, 6 whole botija olives
- Cook the fist side until the cheese begins to melt and the tortilla is crispy. Press together and flip to cook the second side until the cheese is completely melted and tortilla golden brown.
- Slice in quarters and serve warm.
Notes
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
