Tuna Salad Quesadilla

Tuna Salad Quesadilla
  • 30M Total Time

  • 10M Prep Time

  • 8 Ingredients

  • 12 Servings

Recipe created in partnership with @dininwithjas

Ingredients and Directions


  1. Drain tuna into a large bowl. Combine tuna, mayo, mustard, red onion, sweet relish, salt and pepper. Stir well.

  2. Peel and chop hardboiled eggs.

  3. Mix eggs into tuna mixture with a spoon.

  4. Assemble one tortilla with 1/3 cup of tuna salad.

  5. Cook quesadilla in a skillet until golden brown.

  6. Serve warm.


  • 24 oz canned tuna
  • 1 cup mayo
  • 1 Tbsp mustard
  • 1/2 cup red onion, diced
  • 2 Tbsp sweet relish
  • to taste salt and pepper
  • 3 large hardboiled eggs, diced
  • 8-inch flour tortillas

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.