Tuna and Egg Tortilla Quesadilla
Tuna and Egg Tortilla Quesadilla
Ingredients
- 1 can solid white albacore tuna, in water, drained
- 2 eggs
- 1/2 white onion, thinly sliced
- 1 large flour tortilla
- 1/2 cup shredded mozzarella cheese, or similar white cheese
- 1 cup arugula
- 1 tablespoon olive oil, as needed for cooking
Instructions
- 1
Crack 1 egg directly into the open can of tuna. Carefully drain the liquid from the tuna can, allowing the egg white to drain out with it. The tuna and yolk will remain in the can.
⏱️ 1 min
- 2
Transfer the tuna and egg yolk from the can into a small bowl. Crack a second egg into the same bowl. Use a fork to thoroughly mix the tuna and eggs until well combined and the eggs are whisked.
⏱️ 2 min
- 3
Place a frying pan on the stove over medium heat. Add 1 tablespoon of olive oil to the pan. Once the oil is hot, add the thinly sliced white onion to the pan. Sauté the onions, stirring with a spatula, until they are softened and slightly caramelized, about 5-7 minutes.
⏱️ 7 min
- 4
Pour the tuna and egg mixture over the sautéed onions in the pan, spreading it evenly to cover the bottom of the pan. Immediately place the large flour tortilla on top of the cooking egg and tuna mixture, pressing it down gently. Cover the pan with a lid and let it cook for 3-4 minutes until the egg is mostly set.
⏱️ 4 min
- 5
Remove the lid. Place a large plate over the pan, then carefully invert the pan onto the plate to flip the entire omelet/tortilla assembly. The cooked side (with the tortilla) should now be facing up on the plate. Slide the omelet/tortilla back into the pan, with the tortilla side now facing down and the onion-egg side facing up.
⏱️ 1 min
- 6
Sprinkle a generous amount of shredded mozzarella cheese over the onion-egg side. Using a spatula, fold one half of the omelet/tortilla over the other half, creating a semi-circle shape. Continue cooking for 3-4 minutes until the cheese is melted and the tortilla is golden brown and crispy on both sides.
⏱️ 4 min
- 7
Carefully slide the finished quesadilla onto a serving plate. Open the folded quesadilla and add 1 cup of fresh arugula inside. Fold it back in half. Cut the quesadilla in half and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna and Egg Tortilla Quesadilla
- 1 can solid white albacore tuna, in water, drained
- 2 eggs
- 1/2 white onion, thinly sliced
- 1 large flour tortilla
- 1/2 cup shredded mozzarella cheese, or similar white cheese
- 1 cup arugula
- 1 tablespoon olive oil, as needed for cooking
Instructions
- 1
Crack 1 egg directly into the open can of tuna. Carefully drain the liquid from the tuna can, allowing the egg white to drain out with it. The tuna and yolk will remain in the can.
⏱️ 1 min - 2
Transfer the tuna and egg yolk from the can into a small bowl. Crack a second egg into the same bowl. Use a fork to thoroughly mix the tuna and eggs until well combined and the eggs are whisked.
⏱️ 2 min - 3
Place a frying pan on the stove over medium heat. Add 1 tablespoon of olive oil to the pan. Once the oil is hot, add the thinly sliced white onion to the pan. Sauté the onions, stirring with a spatula, until they are softened and slightly caramelized, about 5-7 minutes.
⏱️ 7 min - 4
Pour the tuna and egg mixture over the sautéed onions in the pan, spreading it evenly to cover the bottom of the pan. Immediately place the large flour tortilla on top of the cooking egg and tuna mixture, pressing it down gently. Cover the pan with a lid and let it cook for 3-4 minutes until the egg is mostly set.
⏱️ 4 min - 5
Remove the lid. Place a large plate over the pan, then carefully invert the pan onto the plate to flip the entire omelet/tortilla assembly. The cooked side (with the tortilla) should now be facing up on the plate. Slide the omelet/tortilla back into the pan, with the tortilla side now facing down and the onion-egg side facing up.
⏱️ 1 min - 6
Sprinkle a generous amount of shredded mozzarella cheese over the onion-egg side. Using a spatula, fold one half of the omelet/tortilla over the other half, creating a semi-circle shape. Continue cooking for 3-4 minutes until the cheese is melted and the tortilla is golden brown and crispy on both sides.
⏱️ 4 min - 7
Carefully slide the finished quesadilla onto a serving plate. Open the folded quesadilla and add 1 cup of fresh arugula inside. Fold it back in half. Cut the quesadilla in half and serve immediately.
⏱️ 1 min