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| 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.
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| 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.
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| 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:
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:
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| Melt 1 teaspoon butter in medium skillet over medium heat. Add small tortilla and spread with about 1/3 cup tuna salad leaving a little space around the perimeter. Top with some sliced cheddar cheese. ( I tore one slice in half.) Top with another tortilla. |
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Let the quesadilla cook a couple of minutes or until quite toasty; carefully turn and cook the other side until golden. Remove to a cutting board and gently slice in half and in half again using a serrated knife.
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| Serve with some pickles, greens, and tomatoes. Ok, chips if you really need them. |
Tuna Salad:
- 1 6-7 ounce can tuna, drained, and broken up with a fork
- 1 boiled egg, peeled and chopped (I do this in the microwave sometimes; see below*)
- 1-2 tablespoons mayonnaise (to taste)
- 1/2 teaspoon Dijon-style mustard, optional
- 1/4 teaspoon Prepared horseradish, optional
- 1 tablespoon minced onion
- 3 tablespoons each: minced celery and minced dill pickles
- Pinch each: kosher salt, fresh-ground pepper, and dried dill
- Pinch crushed red pepper (optional)
. In a medium bowl, mix all ingredients together with a table fork. Stir well. Taste and adjust seasonings. Add a bit more mayo or a drizzle of olive oil if you like your salad more moist.
*To make a “boiled” egg in the microwave:
Grease or “Pam” a deep cereal orsoup bowl and crack an egg into it. With a sharp knife, pierce the yolk once and the white several times to help avoid eggsplosions. (Couldn’t resist that.) Cover tightly with plastic wrap (or a firmly fitting second bowl or dinner plate if you’re brave) and cook on high about a minute. Using pot holder or mitts (this is hot), remove the bowl from the microwave and let sit a minute or so before unwrapping. Tip the egg out of the bowl onto a cutting board and let cool another minute or so before chopping.
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two-dog kitchen and around the ‘hood
Pumpkin-Chocolate Chip Bread for the Choir:
Working on updating the Italian Beef photographs for an old post….and had to make Italian Beef (ah…) Gotta love Chicago food. No matter what, brown food doesn’t photograph well:
One of the last bouquets from my yard for the year:
She’s writing again…..
Late neighborhood hydrangeas:
^^^
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Sing a new song,
Alyce
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