Chile-Spiced Ahi Tuna Quesadillas (Marcela Valladolid) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
2 tomatoes, seeded and chopped |
1/2 english cucumber, finely diced |
1/4 head red cabbage, shredded |
1 lime, juiced |
2 tablespoons extra-virgin olive oil |
salt and freshly ground black pepper |
2 dried new mexico or pasilla chiles, stemmed, seeded and deveined |
1 tablespoon dried crumbled mexican oregano |
1 1/2 teaspoons salt, plus more for seasoning |
1/2 teaspoon freshly ground black pepper, plus more for seasoning |
two 6-ounce albacore tuna steaks, chopped into 1/2-inch cubes |
4 tablespoons extra-virgin olive oil |
1/2 red onion, sliced |
2 tablespoons extra-virgin olive oil |
8 corn tortillas |
2 cups shredded oaxaca cheese, dry mozzarella or monterey jack |
Directions:
1. For the salad: In a medium mixing bowl, combine the tomatoes, cucumbers, cabbage, lime juice and olive oil. Mix to combine and season with salt and pepper. Set aside.
2. For the tuna: Place the chiles, oregano, salt and pepper in a spice grinder or food processor and pulse into a coarse powder. Pour the rub into a glass baking dish. Add the tuna pieces into the chile rub and toss to coat. Set aside.
3. Heat 2 tablespoons olive oil in a large heavy saucepan over medium-high heat. Add the red onions to the pan and cook until softened and slightly browned, about 5 minutes. Season with salt and pepper. Remove the onions to a bowl and set aside. Into the same saute pan, heat the remaining 2 tablespoons olive oil and add the tuna pieces. Cook until no longer pink, about 5 minutes. Remove the tuna to a bowl and set aside.
4. To assemble the quesadillas: Drizzle the olive oil into the hot pan. Place a corn tortilla into the pan. Place 1/4 cup shredded cheese onto one half of the tortilla. Top with a spoonful of the tuna mixture and a couple slices of sauteed onion. 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. Remove the quesadilla onto a serving plate. Top with a spoonful of the cabbage salad. Repeat with the remaining 7 tortillas.
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