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

Name: Seared Tuna Salad With Lemon-Caper Vinaigrette And Feta Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; 2 tablespoons low-fat mayonnaise; 2 teaspoons grated lemon rind; 1 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons capers, drained; 1/8 teaspoon freshly ground black pepper; Quesadillas:; 1 (15-ounce) can cannellini beans or other white beans, undrained; 1/2 teaspoon dried oregano; 4 (8-inch) fat-free flour tortillas; 1/2 cup (2 ounces) crumbled feta cheese; Remaining ingredients:; 1 (8-ounce) tuna steak (about 3/4 inch thick); 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon olive oil; Cooking spray; 8 cups gourmet salad greens; 2 cups chopped tomato; 1/4 cup chopped pitted kalamata olives

Servings: persons

Vinaigrette:
2 tablespoons low-fat mayonnaise
2 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons capers, drained
1/8 teaspoon freshly ground black pepper
Quesadillas:
1 (15-ounce) can cannellini beans or other white beans, undrained
1/2 teaspoon dried oregano
4 (8-inch) fat-free flour tortillas
1/2 cup (2 ounces) crumbled feta cheese
Remaining ingredients:
1 (8-ounce) tuna steak (about 3/4 inch thick)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon olive oil
Cooking spray
8 cups gourmet salad greens
2 cups chopped tomato
1/4 cup chopped pitted kalamata olives

1
To prepare vinaigrette, combine first 6 ingredients; stir with a whisk. Set aside.
2
To prepare the quesadillas, drain the beans through a sieve over a bowl, reserving 1 tablespoon bean liquid, and discard the remaining liquid. Combine 1/2 cup beans, 1 tablespoon reserved liquid, and oregano in a small bowl, and mash with a fork. Spread bean mixture evenly over 2 tortillas. Sprinkle each tortilla with 1/4 cup cheese; top with remaining tortillas, and set aside.
3
Sprinkle fish with 1/2 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add fish; cook 2 minutes on each side until fish is medium-rare or desired degree of doneness. Remove fish from pan; coarsely chop fish.
4
Heat pan coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove quesadillas from pan; cut each into 8 wedges. Combine the vinaigrette, remaining beans, greens, tomato, and olives; toss well. Arrange 2 cups salad on each of 4 plates; divide the fish evenly among salads. Top each serving with 4 quesadilla wedges.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: Vinaigrette:, 2 tablespoons low-fat mayonnaise, 2 teaspoons grated lemon rind, 1 1/2 tablespoons fresh lemon juice, and more.

Yes, Seared Tuna Salad With Lemon-Caper Vinaigrette And Feta Quesadillas falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Tuna Salad With Lemon-Caper Vinaigrette And Feta Quesadillas

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