Instructions

1. In a medium-sized bowl, combine the drained canned tuna, mayonnaise, Dijon mustard, finely chopped red onion, and chopped pickles. Stir the ingredients until they are evenly distributed throughout the mixture, ensuring every bite will be packed with flavor.
2. Lay a tortilla flat on your work surface. Spread half of the tuna mixture over half the tortilla, leaving a small border around the edge to prevent spillage during the cooking process.
3. Evenly sprinkle half of the shredded cheddar cheese over the tuna mixture, adding a layer of creamy richness to the hearty filling.
4. Fold the tortilla over the filling, creating a half-moon shape. Repeat this process with the remaining tortilla, tuna mixture, and cheese.
5. Heat a large skillet over medium heat. Add 1 tablespoon of butter and allow it to melt, ensuring it coats the bottom of the skillet for a perfectly golden and crispy finish.
6. Place one quesadilla in the skillet. Cook each side for 2-3 minutes, or until the tortilla turns a beautiful golden brown and the cheese has melted into a gooey delight. Remember to flip the quesadilla carefully to keep the filling intact.
7. Remove the quesadilla from the skillet and let it rest for a minute or two, allowing the flavors to meld together. Repeat the cooking process with the remaining butter and quesadilla.
8. Using a pizza cutter or a sharp knife, slice each quesadilla into wedges. Serve hot and enjoy the explosion of flavors!