Tuna and Avocado Quesadilla

Ingredients

• 2 small Avocado
• 1 finely chopped Garlic clove
• 1 tbsp Lemon juice
• 145g / 5.1oz canned Tuna in spring-water
• drained
• 4 tbsp drained
• canned Sweetcorn
• 2 tbsp full-fat Greek-style yogurt
• 40g / 1.4oz grated Cheese
• 2 large Tortilla wraps
• to taste freshly ground Black pepper

Preparation

1. Preheat the oven to 200°C (425°F).
2. Mash the flesh of 2 small Avocados with a fork and add 1 finely chopped Garlic clove, 1 tbsp Lemon juice, and freshly ground Black pepper.
3. Add 145g / 5.1oz canned Tuna, 4 tbsp / 60g drained canned Sweetcorn, and 2 tbsp / 30g full-fat Greek-style yogurt. Stir well.
4. Place 1 large Tortilla wrap on a baking tray and sprinkle with some of the 40g / 1.4oz grated Cheese. Spread the Avocado-Tuna mixture over the Tortilla and top with the remaining Cheese. Cover with the second large Tortilla wrap.
5. Bake for 10-15 minutes until the top is crispy and the Cheese has melted. Let cool for a few minutes before cutting into wedges.