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- 4 small wholemeal flour tortillas
- 1 red pepper, deseeded and finely chopped
- ½ small red onion, finely sliced
- 198g The Co-operative skipjack tuna steak in brine, drained and flaked
- ½ tsp chilli flakes
- 1 lime, cut into wedges
- 50g The Co-operative reduced fat mature cheese
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1. Heat a non-stick frying pan over a medium heat. Lay one of the 
tortillas
in the pan and scatter over half the peppers, red onion, tuna, chilli flakes and cheese.
2. Lay another tortilla on top and press down gently. Using a spatula, gently turn the quesadilla over and cook for another 2 mins, until golden. Slide on to a chopping board. Return the pan to the heat and make a second quesadilla with the remaining ingredients. Cut into portions and serve with lime wedges.
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