Tuna, Mozzarella, and Sweet Corn Quesadilla

Finely dice the 25 gr Red Peppers, chop the 10 gr Spring Onion, and mince the ¹/₂ clove Garlic.

In a small bowl, mix the 40 gr Strained Yogurt, 7.5 gr Mayonnaise, ¹/₄ tbsp Lemon Juice, and minced garlic until smooth, then set the sauce aside.

In a medium bowl, combine the 80 gr Tuna (canned), 40 gr Sweet canned corn, diced red bell pepper, green onions, 17.5 gr Mayonnaise, ¹/₂ tbsp Lemon Juice, ¹/₂ tsp Smoked paprika, and ¹/₂ tsp Black Pepper - Powder.

Place the 1 piece Wheat tortilla 25 cm on a clean work surface. Spread half of the 60 gr Grated Mozzarella over one half of each tortilla, add the tuna filling, sprinkle with the remaining cheese, and fold the tortillas in half, pressing down gently.

Heat the 1 ³/₄ tsp Butter in a large skillet over medium heat at about 175°C (350°F) until fully melted.

Place the prepared quesadillas in the skillet and cook for 2 to 3 minutes, until the bottom is golden and crispy.

Carefully flip the quesadillas and cook the other side for another 2 to 3 minutes, until golden brown and the cheese is completely melted.

Transfer the quesadillas to a cutting board, let them rest for 1 minute, cut into wedges, and serve warm with the garlic yogurt sauce.