Segment --
galley index // dossier
Cabbage Tuna Quesadillas
ingredients // manifest
- 10 whole wheat Tortillas
- 800g Tuna in water (drained)
- 300g white Cabbage (finely shredded)
- 300g red Cabbage (finely shredded)
- 400g low fat Cheese (Mozzarella, grated)
- 200g cottage Cheese
- 4 Eggs (hard boiled and diced)
- 2-3 Garlic cloves (finely chopped)
- 30g Jalapenos (finely chopped, optional)
- Salt and Pepper
- 10ml olive Oil
procedure // execution
- In a large bowl, mix the drained tuna, finely shredded white and red cabbage, cottage cheese, diced eggs, chopped garlic, jalapenos, and salt and pepper to taste. Mix well.
- Lay out half of the tortillas on a flat surface. Sprinkle a layer of grated cheese on each tortilla, then evenly distribute the tuna-cabbage-cottage cheese-egg-garlic mixture on top. Add another layer of cheese (this helps everything to stick together) and top with the remaining tortillas.
- Heat a large, non-stick pan or griddle over medium heat. Lightly brush with a little olive oil. Place a quesadilla in the pan and cook for about 2-3 minutes on each side, until the tortilla is crispy and golden brown and the cheese has melted. Repeat with the remaining quesadillas.
- Cut the quesadillas into quarters. Serve hot, accompanied by salsa and Greek yogurt on the side, and optionally garnished with fresh cilantro leaves.
- Prepping: Let the quesadillas cool completely before packaging them in airtight containers. Store in the refrigerator and reheat in a microwave or oven. For microwave reheating, consider wrapping them in a damp paper towel to prevent the tortillas from becoming too hard.
optional add-ons // extensions
- 200g salsa
- 200g greek yogurt
- fresh cilantro leaves for garnishing
- paprika or chili flakes for extra spice