There was half a tin of tuna left over from the fishcakes I made the other day and some wholewheat tortilla wraps in the cupboard so I used them to whip up some tuna and cheese quesadilla. I made my usual healthy version of tuna mayo - tinned tuna, plain yoghurt and a squeeze of lime. Spread it on a tortilla wrap, sprinkled it with cheese, topped with another tortilla and then dry-fried in a pan. Left it to cool slightly, then sliced into wedges. Eat fresh, refrigerate or freeze. To reheat just pop it into the microwave briefly, or warm through on a dry frying pan.
