Name: "Tuna Melt" Quesadillas & Tomato-Carrot Soup with Parsley
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ tbsp capers; 6 medium carrots; 3 sticks celery; 1065 ml chicken or vegetable broth; 3 (170 g) cans chunk light tuna in water; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; ¾ (227 g) block mozzarella cheese; 12 small flour tortillas; 1 ½ medium yellow onions; black pepper; brown sugar; butter, unsalted; cumin, ground; Italian seasoning; mayonnaise; red wine vinegar; salt

"Tuna Melt" Quesadillas & Tomato-Carrot Soup with Parsley"Tuna Melt" Quesadillas & Tomato-Carrot Soup with Parsley — a 45-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ tbsp capers

6 medium carrots

3 sticks celery

1065 ml chicken or vegetable broth

3 (170 g) cans chunk light tuna in water

3 (398 ml) cans diced tomatoes

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

¾ (227 g) block mozzarella cheese

12 small flour tortillas

1 ½ medium yellow onions

black pepper

brown sugar

butter, unsalted

cumin, ground

Italian seasoning

mayonnaise

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Peel and mince garlic; peel and small dice onions. Place both in a medium bowl.

Peel and coarsely grate carrots. Add to the bowl with the garlic and onion.

Preheat a large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add garlic, onion, carrot, and spices to the pot; cook, stirring often, until veggies begin to soften, 4-5 minutes. (Reserve bowl for next step.)

Meanwhile, mince capers. Place in the reserved bowl along with mayo, vinegar, cumin, and pepper; stir to combine.

Add tomatoes, broth, and sugar to the pot; stir to combine and bring to a boil. Once boiling, reduce heat to medium-low, cover, and let simmer until veggies are completely soft, about 8 minutes. Remove from heat.

While the soup is cooking, drain tuna; flake into bite-sized pieces and add to the bowl with the mayo mixture (do not mash).

Trim, and small dice celery. Add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the bowl (reserving the rest for the soup).

Grate cheese and add to the bowl; gently stir to combine the tuna filling.

Place tortillas on a flat surface and divide the tuna filling between them. Move the filling onto one half of each tortilla; fold in half to close.

Preheat a large skillet over medium heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, add quesadillas and cook, flipping once, until cheese is melted and tortillas are golden, 1½-2 minutes per side. Remove to a plate.

Meanwhile, using a hand (or regular) blender, purée the soup until smooth. Alternatively, use a potato masher to crush the tomatoes (the soup will be chunkier).

Divide soup between bowls and sprinkle with reserved parsley. Serve with quesadillas on the side and enjoy!

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