I’ll be honest—the original name for this recipe translated to “Tuna Lasagna,” but if you serve this expecting lasagna, you might be confused. It is really more of a crispy, double-decker tuna melt or a stuffed quesadilla stack. Whatever you call it, it is my absolute savior on Tuesday nights when I haven’t defrosted any meat and the pantry is looking bare.
The trick here is the double-cooking method. We sear the tortillas in the pan to get that crunch, but we finish them in the oven to make sure the cheese in the middle actually melts. I’ve tried doing it just on the stovetop, and I usually end up with a burnt tortilla and cold cheese. The oven step fixes that. It’s not fancy, but it’s warm, cheesy, and ready in under half an hour.
Ingredients
The Filling
- 2 cans (approx 5 oz each) tuna packed in olive oil
- 1 medium onion, diced small
- 1 cup bell peppers, diced (red and green work well)
- 2 tbsp olive oil
- 1 tbsp fresh cilantro, chopped
- Spices: ½ tsp cumin, 1 tsp coriander, ½ tsp red pepper flakes (adjust for heat)
- Salt and pepper to taste
The Assembly
- 8 medium tortillas (flour is easier to handle, corn adds nice texture)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Vegetable oil for the pan
Instructions
- Sauté the Veggies: Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Toss in the peppers and cook for a few minutes more. You want them softened but not mushy.
- Prep the Tuna: Drain your tuna cans really well. I usually press the lid down into the tin to squeeze out the liquid. If the tuna is too wet, the tortilla gets soggy.
- Mix: Combine the tuna, cooked veggies, spices, and cilantro in a bowl. Taste it here—if it needs more salt, add it now.
- Assemble: Lay out four tortillas. Spread a layer of mixed cheese on each. Spoon the tuna mixture over the cheese, add a second layer of cheese (this acts as the glue), and place the top tortilla on. Press down gently.
- Sear: Preheat your oven to 350°F. Brush an oven-safe skillet with a little oil. Cook the stacks one or two at a time (depending on pan size) for about 3 minutes on each side. You want a golden, crisp exterior.
- Bake: Once seared, you can pop the whole skillet in the oven for 5 minutes to finish melting the cheese. If your skillet isn’t oven-safe, just transfer them to a baking sheet.
- Serve: Slice into wedges like a pizza.
Why You’ll Love This Recipe
- Pantry Friendly: You probably have most of these ingredients (cans, spices, onions) sitting in your kitchen right now.
- Texture: The contrast between the crisp, fried tortilla and the soft, cheesy filling is very satisfying.
- Versatile: If you don’t eat fish, shredded rotisserie chicken works perfectly with the exact same spice blend.
Chef’s Tips for Perfection
- The Cheese “Glue”: Don’t just put cheese on top of the tuna. You need cheese on the bottom layer (touching the bottom tortilla) and the top layer (touching the top tortilla) to hold everything together when you flip it.
- Tortilla Choice: Flour tortillas seal a bit better because they are more pliable, but corn tortillas give a great flavor that pairs well with the cumin. If using corn, handle them gently so they don’t crack.
- Spice Level: The red pepper flakes add a kick. If you are cooking for kids, swap the flakes for a pinch of sweet paprika.
Storage and Reheating
These are definitely best eaten fresh while the tortilla is crisp. If you have leftovers, store them in the fridge. To reheat, do not microwave them (they get rubbery). Instead, throw them back in a dry skillet or a toaster oven for 5 minutes to crisp up the bread again.
Nutritional Notes
Using tuna packed in oil creates a richer filling, but it does add calories. You can use tuna in water to lighten it up, but you might want to add a teaspoon of olive oil to the mix so it isn’t too dry.
(Ultimate Quick Tuna Tortilla Lasagna – A Cheesy 20-Minute Dinner Everyone Loves)
