Tuna quesadilla with chunky avocado salsa

1.Combine tuna and cheese in a bowl. For each quesadilla, spread a tortilla with 1 heaped tbsp of dip. Top with a quarter of tuna mixture, leaving a 1cm border. Top with a second tortilla. Heat 1 tsp of reserved oil in a large non-stick frying pan on medium. Place quesadilla in pan and cook for 2 mins, until golden underneath. Turn and cook, pressing down lightly with a spatula, for another 2 mins, until toasted. Transfer to a chopping board and cut into wedges. Repeat with remaining tuna mixture, tortillas, dip and reserved oil.

2.To make the salsa: Place all ingredients in a large bowl and mix to combine. Season.

3.Serve quesadillas with salsa.