In a mixing bowl, combine the drained canned tuna, diced tomatoes, tomato paste, chopped green onions, and diced jalapeno. Add the minced garlic, dried basil, and crushed red pepper. Stir until well mixed.

Place a non-stick skillet over medium heat and drizzle in the olive oil. Heat until it shimmers, indicating it's ready.

Lay one tortilla flat, spread the tuna filling on half, then top with mozzarella cheese. Fold the tortilla in half to enclose the filling.

Carefully cook the folded quesadilla in the skillet for about 3-4 minutes until golden-brown on one side. Flip and cook for an additional 3-4 minutes until the cheese has melted.

Remove from the skillet, let cool for a minute before slicing into wedges, and serve with a fresh side salad or avocado.