Best Chile Spiced Ahi Tuna Quesadillas Recipes

Blair's Grilled Tuna Quesadillas image

Provided by Food Network

Time 21m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup chopped fresh or frozen corn kernels
1/4 teaspoon chipotle powder (recommended: Blair's Chipotle Death Rain)
1 tablespoon hot red pepper sauce (recommended: Blair's Original Death Sauce)
Sea salt and freshly ground black pepper
2 (8-inch) whole grain flour tortillas
1/4 cup cooked and diced high grade tuna
1 tablespoon trimmed and thinly sliced scallions
1/4 cup grated Monterey jack

Steps:

Heat a small nonstick skillet with the olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add the spices and hot red pepper sauce. Set aside.
In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn mixture, tuna, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 wedges.

Baja-Style Ahi Tuna Tartare image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 pounds sushi-grade ahi tuna, diced
1/4 cup diced peeled seeded cucumber
3 tablespoons capers, drained
2 tablespoons sesame seeds, toasted
1/4 cup sliced pitted kalamata olives
1 tablespoon chopped fresh cilantro leaves
Corn tostadas

Steps:

In a medium bowl, whisk together the olive oil, soy sauce and lime juice.
Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.
Divide the tartare between 4 chilled serving bowls and serve with tostadas.

Tuna Quesadilla image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 15m

Yield 12 wedges

Number Of Ingredients 5

2 small (3-ounce) cans tuna, drained and flaked
1/2 cup salsa, drained
1/2 cup chopped fresh scallions
1 cup shredded Cheddar
Three 12-inch flour tortillas

Steps:

Mix tuna with salsa and scallions. Fold in Cheddar. Divide mixture into 1/3's and spread each portion over 1/2 of a tortilla and fold into a half circle. Brown each of the 3 quesadillas on both sides in a hot pan to melt cheese. Cool a bit, cut into wedges and serve.