Easy Tuna Quesadilla

Quick, delicious and nutritious tuna quesadillas. A really easy whip up in 10 minutes lunch, which is suitable for the whole family from the age of 6 months.


  • 105g tin of tuna in spring water
  • Juice of quarter of a lemon
  • 1 heaped tbsp of greek yoghurt (can sub for plant based)
  • Good grinding of black pepper
  • Small handful of grated cheese – around 30g (can sub for dairy free cheese or leave out)
  • 1 large tortilla wrap


Mix the drained tuna, yoghurt, pepper and lemon juice together in a bowl, then spoon onto one half of the tortilla wrap, spreading evenly.

Sprinkle over the cheese then fold the other side over so you have a half moon shape. Press to seal the quesadilla together and even out the filling.

Pop into a medium-hot dry frying pan and cook for 2-3 minutes on each side until the tortilla has taken a lovely golden colour.

Transfer to a board and use a pizza cutter to slice into triangles.

Suitable from 6 months – the filling is really soft and the tortilla will soften as it cools.

Can be frozen for 2 months. It will be a bit soggy when defrosted so reheat in the oven till piping hot all the way through and crispy on the outside.

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