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Mexican


Salad:
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

Tuna:
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

To assemble:
2 tablespoons extra-virgin olive oil
8 corn tortillas
2 cups shredded Oaxaca cheese, dry mozzarella or Monterey Jack

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.


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.


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.


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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