Quick Tuna Quesadillas with Pesto and Pico de Gallo
This recipe fills the well-known Mexican quesadillas with tuna and pesto. The quesadillas are served with pico de gallo, a homemade salsa, and creme fraiche.
25 min
contains milkcontains nutscontains fish
Pico de Gallo:
1 pkgtomatoes
1 red onion
1 pkgcoriander
1 lime
2 tspsugar
0.5 tspsalt
pinch black pepper
Quesadillas:
2 pkgtuna
1 pkgbasil pesto
1 pkggrated cheese
1 pkgtortillas
Additional Ingredients:
1 pkgsour cream
1
Preheat the oven to 200°C and line a baking tray with parchment paper.
2
Prepare the pico de gallo. Wash the tomatoes, dice them, and place them in a bowl. Add finely chopped red onion and cilantro. Grate the zest of a washed lime, squeeze its juice, and add both to the bowl. Season the mixture with sugar, salt, and black pepper, then mix everything together.
3
Drain the water from the tuna.
4
Place the tortillas on the prepared baking tray and spread them with pesto. On one half of each tortilla, add the tuna and sprinkle with grated cheese. Fold the tortilla in half.
5
Place the tray in the oven and bake for about 8–10 minutes, until golden.
6
Cut the baked quesadillas into three triangles and serve with pico de gallo and sour cream.
25 min
