0.5 teaspoon pepper black freshly ground plus more for seasoning
2 pasilla chiles dried stemmed deveined seeded
8 corn tortillas
0.5 cucumber diced english finely
1 juice of lime juiced
2 cups monterey jack shredded dry
2 tablespoons olive oil extra-virgin
4 tablespoons olive oil extra-virgin
1 tablespoon mexican oregano dried crumbled
0.3 head cabbage shredded red
0.5 onion red sliced
1.5 teaspoons salt plus more for seasoning
8 servings salt and pepper black freshly ground
2 tomatoes seeded chopped
Equipment
food processor
bowl
frying pan
sauce pan
mixing bowl
glass baking pan
Directions
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.
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.
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.
