Tuna quesadilla with sweet and sour salad (757 kcal)


– ½ cucumber
– 50 grams of carrot
– 1 red onion
– 1 tablespoon white wine vinegar
– 1 teaspoon of honey
– ½ jalapeño pepper
– 2 pickles
– 1 tomato
– 160 grams of canned tuna, in water
– 1 tablespoon of mayonnaise
– 1 tablespoon semi-skimmed yoghurt
– ½ lemon
– 35 grams of grated cheese, 30+
– 2 tortilla wraps, multigrain


Cut the cucumber and carrot into long strings with a vegetable peeler. Cut half of the red onion into thin half rings. Put this together in a bowl. In another small bowl, stir together the vinegar, honey and 1 tablespoon of boiled water. Add this to the vegetables together with some salt and pepper. Stir and let it sit for a while.

Cut the jalapeño into slices. Set this aside for now. Then finely chop the other half of the red onion and cut the gherkins into small cubes. Cut the tomato into quarters, remove the seeds and cut the flesh into small cubes. Drain the tuna well in a colander.

Place the tuna in a bowl together with the red onion, pickle, tomato, mayonnaise, Greek yogurt, a teaspoon of lemon juice and some salt and pepper. Stir everything together well into a creamy tuna salad.

Place a wrap on a plate. Divide half of the grated cheese over this and then spoon the tuna salad on top. Spread evenly over the wrap. Place the jalapeño slices on top and sprinkle the other half of the cheese on top. Place the other wrap on top.

Heat a frying pan. Carefully place the quesadilla in the pan. Fry the quesadilla in the pan for 4 minutes, turning carefully with a spatula halfway through.

Cut the quesadilla into quarters. Serve on a plate together with the sweet and sour vegetables in a bowl.

– Kcal: 757
– Protein: 59g
– Carbohydrates: 65g
– Fat: 29g
– Dietary fiber: 9g

This recipe was made possible by FitChef  

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