Ingredients
Scale
- 2 (6 oz.) cans or pouches of tuna in water, drained
- 2 medium celery stalks, diced (about ½ cup)
- 1 medium kosher dill pickle spear, diced (about ¼ cup)
- 3 tablespoons mayonnaise
- 2 tablespoons cilantro, chopped
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon Old Bay seasoning
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded mild cheddar cheese, divided
- 4 (8-inch) soft flour tortillas
- Olive oil or avocado spray
- Salsa, hot sauce, guacamole, Greek yogurt or sour cream for topping (optional)
Instructions
- In a medium bowl, combine tuna, celery, pickle, mayonnaise, cilantro, lemon juice, salt, pepper and Old Bay seasoning. Mix to combine well.
- Spray air fryer basket insert with olive oil or avocado oil. Place one tortilla in basket, then add ¼ cup of the Monterey Jack cheese on half of the tortilla, top with ¼ tuna mixture, then top with ¼ cup of the cheddar cheese. Fold tortilla in half. Spray lightly with oil. Repeat with a second tortilla.
- Cook at 350°F for 4 minutes or until the quesadilla is crispy and golden. Flip, and cook for another 4 minutes. (If tortilla has lifted away from the fillings, press it back down with a spatula.) Remove and place on plate.
- Repeat the process with the remaining two tortillas, tuna mixture and cheese.
- Serve immediately with your choice of toppings.
Recommended Equipment: Air fryer, bowl, fork to mix, spatula, cutting board, knife
- Category: Tuna