Takes 20mins serves 2 In a bowl, mix 160g drained tin tuna, 1tsp lime juice, 50g sweetcorn, handful chopped coriander, 2tbsp chipotle sauce, 2 sliced, roasted red peppers from a jar and 3tbsp grated Cheddar. Heat a pan, add a tortilla, spoon over the tuna mixture and top with another tortilla, as a lid. Cook for 2 mins or until golden underneath. Mash together 1 avocado, juice 1 lime and season. Stir through 1 diced tomato and 2 sliced spring onions. Turn over the quesadilla to brown the other side for 3 mins until crispy. Serve the quesadilla cut into wedges, with the guacamole, salad and any remaining tomato, onion and coriander.