|Tuna Salad Quesadillas — a Recipe in a Title|
If you read both blogs regularly, you’ll be starting to feel like I’m hooked on this sort of salad. In fact, I’m not.
|Farro Salad with Canned Salmon, Basil, Tomatoes and Spinach on my Dinner Place blog|
Somehow, however, they end up in my cooking-for-one lineup fairly regularly because they’re easy to make for lunch or, more likely, because my husband adores them. He’s pretty much a sandwich fiend ( just watch him eat a great sub), but give him egg salad, tuna salad, etc., and he’s beyond a pretty happy guy. Add pickles? Chips? That’s a thrilling lunch full of smiles to see.
|Here he is in Montreal last June. Waiting for a sandwich, of course.|
The other day I thought we’d have some tuna salad and crackers:
|This is actually salmon salad.|
But in the frig were some high-fiber tortillas that needed to be used. I’d make a wrap, I thought. Then I remembered some hot tuna sandwiches we often had as newlyweds. Tuna salad on a hamburger bun with cheese that was then wrapped in foil and heated in the oven for 45 minutes! (It must have been cooked to death.) And the next thing I know, I’m making tuna quesadillas. They’re my new go-to for a tuna sandwich. And, well, I guess this sounds somewhat pedestrian, doesn’t it? But once you’ve made it, I think you’ll be happy I took the time to write it up.
You go ahead and make tuna salad any way you like (or buy it at the deli), but if you need a recipe, I’ll put one at the bottom. Meantime, here’s the story in a few pics, which goes just about how you’d think it would: