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Mix drained tuna, mayonnaise, and Dijon mustard in a small bowl.
Season with salt and pepper to taste.
Spread softened butter on one side of each tortilla.
Place one tortilla butter-side down in a skillet over medium heat.
Spread half the shredded cheddar cheese on the tortilla.
Spread the tuna mixture evenly over the cheese.
Top with remaining cheddar cheese.
Place the second tortilla on top, butter-side up.
Cook for 3-4 minutes until the bottom is golden and crispy and cheese begins to melt.
Carefully flip and cook the other side for 2-3 minutes until golden. Cut into wedges and serve warm.