Chile-Spiced Ahi Tuna Quesadillas Recipe

Name: Chile-Spiced Ahi Tuna Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tomatoes, seeded and chopped, 1/2 English cucumber, finely diced, 1/4 head red cabbage, shredded, 1 lime, juiced, and more.

Yes, Chile-Spiced Ahi Tuna Quesadillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile-Spiced Ahi Tuna Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions