Chile-Spiced Ahi Tuna Quesadillas
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1.5 tsps
Salt (plus more for seasoning)Directions:
1
For the salad: In a medium mixing bowl, combine the tomatoes, cucumbers, cabbage, lime juice and olive oil
2
Mix to combine and season with salt and pepper
3
Set aside
4
For the tuna: Place the chiles, oregano, salt and pepper in a spice grinder or food processor and pulse into a coarse powder
5
Pour the rub into a glass baking dish
6
Add the tuna pieces into the chile rub and toss to coat
7
Set aside
8
Heat 2 tablespoons olive oil in a large heavy saucepan over medium-high heat
9
Add the red onions to the pan and cook until softened and slightly browned, about 5 minutes
10
Season with salt and pepper
11
Remove the onions to a bowl and set aside
12
Into the same saute pan, heat the remaining 2 tablespoons olive oil and add the tuna pieces
13
Cook until no longer pink, about 5 minutes
14
Remove the tuna to a bowl and set aside
15
To assemble the quesadillas: Drizzle the olive oil into the hot pan
16
Place a corn tortilla into the pan
17
Place 1/4 cup shredded cheese onto one half of the tortilla
18
Top with a spoonful of the tuna mixture and a couple slices of sauteed onion
19
Fold the bare half of the tortilla over, into a half-moon, and cook until the cheese melts and the tortilla forms a golden crust, about 2 minutes on each side
20
Remove the quesadilla onto a serving plate
21
Top with a spoonful of the cabbage salad
22
Repeat with the remaining 7 tortillas