Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas

Ingredients

• 8 ounce ahi tuna steak ( 3/)
• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 15 ounce cannellini beans white undrained canned
• 1.5 teaspoons capers drained
• 2 ounces feta cheese crumbled
• 4 8-inch flour tortilla fat-free ()
• 0.3 cup kalamata olives pitted chopped
• 2 tablespoons optional: lemon 
• 1.5 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 2 tablespoons mayonnaise low-fat
• 0.5 teaspoon olive oil 
• 0.5 teaspoon oregano dried
• 8 cups the salad 
• 2 cups tomatoes chopped

Equipment

• bowl
• frying pan
• whisk
• sieve

Directions

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.
3. Combine 1/2 cup beans, 1 tablespoon reserved liquid, and oregano in a small bowl, and mash with a fork.
4. Spread bean mixture evenly over 2 tortillas.
5. Sprinkle each tortilla with 1/4 cup cheese; top with remaining tortillas, and set aside.
6. Sprinkle fish with 1/2 teaspoon pepper.
7. Heat the oil in a large nonstick skillet over medium-high heat.
8. Add fish; cook 2 minutes on each side until fish is medium-rare or desired degree of doneness.
9. Remove fish from pan; coarsely chop fish.
10. Heat pan coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown.
11. Remove quesadillas from pan; cut each into 8 wedges.
12. 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.