Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas

Name: Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams tuna steak (about 3/4 inch thick); 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 425 grams cannellini beans or other white beans, undrained; 2 teaspoons capers, drained; 57 grams 1/2 cup crumbled feta cheese; 4 8-inchs (8-inch) fat-free flour tortillas; 59 milliliters chopped pitted kalamata olives; 2 Tbsps Dijon-Lemon Vinaigrette; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 2 Tbsps low-fat mayonnaise; 1 teaspoons olive oil; 1 teaspoons dried oregano; 2 liters gourmet salad greens; 473 milliliters chopped tomato

Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas is a pescatarian main course. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 414 calories, 27g of protein, and 13g of fat each. It is a pretty expensive recipe for fans of Mexican food. Head to the store and pick up tuna steak, tomato, flour tortillas, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

To prepare vinaigrette, combine first 6 ingredients; stir with a whisk. Set aside.

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Vinaigrette

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Whisk

To prepare the quesadillas, drain the beans through a sieve over a bowl, reserving 1 tablespoon bean liquid, and discard the remaining liquid.

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Beans

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Sieve

Bowl

Combine 1/2 cup beans, 1 tablespoon reserved liquid, and oregano in a small bowl, and mash with a fork.

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Oregano

Beans

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Bowl

Spread bean mixture evenly over 2 tortillas.

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Tortilla

Spread

Sprinkle each tortilla with 1/4 cup cheese; top with remaining tortillas, and set aside.

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Tortilla

Cheese

Sprinkle fish with 1/2 teaspoon pepper.

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Pepper

Fish

Heat the oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add fish; cook 2 minutes on each side until fish is medium-rare or desired degree of doneness.

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Fish

Remove fish from pan; coarsely chop fish.

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Fish

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Frying Pan

Heat pan coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown.

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Cooking Spray

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Frying Pan

Remove quesadillas from pan; cut each into 8 wedges.

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Frying Pan

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.

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Vinaigrette

Greens

Olives

Tomato

Beans

Fish

Equipment

Ingredients

Servings:

227grams

tuna steak (about 3/4 inch thick)0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 425grams

cannellini beans or other white beans, undrained 2teaspoons

capers, drained 57grams

1/2 cup crumbled feta cheese 48-inchs

(8-inch) fat-free flour tortillas 59milliliters

chopped pitted kalamata olives 2Tbsps

Dijon-Lemon Vinaigrette 2Tbsps

fresh lemon juice 2teaspoons

grated lemon rind 2Tbsps

low-fat mayonnaise 1teaspoons

olive oil 1teaspoons

dried oregano 2liters

gourmet salad greens 473milliliters

chopped tomato

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.