Tuna & cheese quesadillas
A Mexican lunch for the galley that fine in moderate seas, about 10 min hands-on.
- Lunch
- Mexican
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Wheat tortillas240 g (≈ 5 tortillas) (60 g (≈ 1 tortilla))
- Canned tuna280 g (70 g)
- Cheddar / hard cheese120 g (30 g)
- Canned sweetcorn120 g (30 g)
- Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
Method
- Mix tuna, corn, spring onion and grated cheese.
- Spread on half of each tortilla and fold.
- Dry-fry 2 minutes a side until crisp and melted.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 388
- protein
- 26 g
- fat
- 16 g
- carbs
- 36 g
- sugar
- 4 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes