Building off of Thursday’s post about fusion, today I’m sharing a recipe that combines Mexican with a quintessential American lunch classic. The tuna melt is already a fusion of sorts between tuna salad and grilled cheese. But they are pretty much still the same cuisine, plain ordinary American food. But what other dishes feature melty cheese on some sort of bread? The quesadilla! So, combine a quesadilla and a tuna melt to get a tuna melt quesadilla.
Quesadillas are the perfect beginners ethnic fusion base. You can stick pretty much anything in a quesadilla as long as it goes well with cheese and will hold up to a few minutes of high heat. I regularly eat chicken quesadillas and will occasionally branch out into more esoteric fillings such as broccoli.
For the tuna salad, I would recommend a rather dry mixture. Creamy tuna salad is great by itself, but doesn’t work very well in a tuna melt. To learn about what goes into the perfect tuna melt, see my tuna melt recipe.
- 1 can tuna, drained
- ¼. c. mayonnaise
- 1 stalk celery, chopped
- ¼ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ shredded cheddar
- 2 tortillas
- Mix tuna, mayonnaise, celery, garlic, salt, and pepper in small bowl.
- Place tortillas flat. Sprinkle half of cheese on each one. Spoon tuna salad half of tuna mixture into center of tortilla. Fold in half and flatten.
- Place tortillas on a hot grill, skillet, or George Foreman grill. Cook for 2 minutes than flip. Cook additional 2 minutes and remove from heat.
- Cut into wedges and serve
Traditionally, a quesadilla is eaten with a side of sour cream or guacamole. I’m not really sure those would work too well with a tuna melt. If you feel the need to dip your quesadilla into something, you could try making an aioli, which is a garlic mayonnaise-based dip.