Recipe

Seared Tuna Salad With Lemon-caper Vinaigrette And Feta Quesadillas Recipe

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Ingredients

Directions

Step #1 To prepare vinaigrette, mix first 6 ingredients; stir with a whisk.
Step #2 Set aside.
Step #3 To prepare the quesadillas, drain the beans through a sieve over a bowl, reserving 1 tbsp bean liquid, & discard the remaining liquid.
Step #4 Combine 1/2 c beans, & oregano in a small bowl, 1 tbsp reserved liquid, & mash with a fork.
Step #5 Spread bean mixture evenly over 2 tortillas.
Step #6 Sprinkle top each tortilla with 1/4 c cheese; top this with remaining tortillas, & set aside.
Step #7 Sprinkle top fish with 1/2 tsp pepper.
Step #8 Heat the oil In a large-ish nonstick skillet over medium-high heat.
Step #9 Add fish; cook 2 mins on each side until fish is medium-rare or desired degree of doneness.
Step #10 Remove fish from pan; coarsely chop fish.
Step #11 Heat pan coated with cooking spray over med-heat/flame.
Step #12 Cook quesadillas for 4 mins on each side or until golden brown.
Step #13 Remove quesadillas from pan; cut each into 8 wedges.
Step #14 Combine the vinaigrette, tomato, greens, remaining beans, & olives; toss well.
Step #15 Arrange 2 c salad on each of 4 plates; divide the fish evenly among salads.
Step #16 Top each serving with 4 quesadilla wedges.
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