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1
For the salad: In a medium mixing bowl, combine the tomatoes, cucumbers, cabbage, lime juice and olive oil.
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2
Mix to combine and season with salt and pepper.
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3
Set aside.
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4
For the tuna: Place the chiles, oregano, salt and pepper in a spice grinder or food processor and pulse into a coarse powder.
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5
Pour the rub into a glass baking dish.
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6
Add the tuna pieces into the chile rub and toss to coat.
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7
Set aside.
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8
Heat 2 tablespoons olive oil in a large heavy saucepan over medium-high heat.
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9
Add the red onions to the pan and cook until softened and slightly browned, about 5 minutes.
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10
Season with salt and pepper.
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11
Remove the onions to a bowl and set aside.
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12
Into the same saute pan, heat the remaining 2 tablespoons olive oil and add the tuna pieces.
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13
Cook until no longer pink, about 5 minutes.
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14
Remove the tuna to a bowl and set aside.
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15
To assemble the quesadillas: Drizzle the olive oil into the hot pan.
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16
Place a corn tortilla into the pan.
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17
Place 1/4 cup shredded cheese onto one half of the tortilla.
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18
Top with a spoonful of the tuna mixture and a couple slices of sauteed onion.
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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.
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20
Remove the quesadilla onto a serving plate.
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21
Top with a spoonful of the cabbage salad.
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22
Repeat with the remaining 7 tortillas.
