Blairs Grilled Tuna Quesadillas Recipes

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.

Steps:

• Place tuna steaks with Italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes.
• Preheat outdoor grill for medium-high heat, and lightly oil the grate.
• Grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons of the oil in a 8 to 10-inch skillet or saute pan. Add the onion, and cook slowly until the onion is wilted and translucent. Add the hot sauce. Add the tomatoes, raise the heat, and cook for several minutes, stirring, or until the liquid has evaporated. Drain off the fat and transfer the tomatoes and onions to a bowl. (If desired, add well-drained artichoke hearts here.) Mix in salt and pepper, then cheese and basil.
• In a bowl, beat the eggs with salt and pepper until blended, but not smooth. In a well-seasoned 8 to 10-inch skillet (non-stick works well), heat the remaining 2 tablespoons oil. Arrange the tomato and onion mixture in the bottom of the skillet, and pour the eggs over the top, pressing the top down with a fork so the solids are covered. Stir a little. Cook over medium heat until the eggs begin to bubble gently around the edges.
• Immediately place the frittata in the center of the oven and cook until it is puffy and set in the center, about 10 minutes. Slide out onto a serving plate. Serve immediately or set aside and serve at room temperature. Serve with a dollop of sour cream and more hot red pepper sauce.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Place 4 tortillas on a baking sheet greased with cooking spray or lined with parchment paper. Divide the cheese among the tortillas, sprinkling it evenly onto each tortilla. Sprinkle the seasoning salt over the cheese and then top with the green onions. Top each with the remaining 4 tortillas. Bake until the cheese is melted.
• Remove the quesadillas from the oven and slice into quarters. In a large skillet, melt 1 tablespoon of butter over medium-high heat and add 4 pieces of quesadilla. Toast the pieces in the pan until crispy and golden. Repeat with the remaining 3 quesadillas. Serve warm with salsa and guacamole.

Steps:

• In a medium bowl, combine tuna, celery, relish, mayonnaise and lemon juice and mix well.
• Spray small frying pan with non-stick cooking spray. Heat over medium low heat. Place tortilla in pan. Place 1/2 tuna mixture on one half of each tortilla and top with 1/4 cup cheddar cheese and top with second tortilla.
• Cook for 1 - 2 minutes until tortilla begins to brown; flip tortilla and cook on second side until browned and cheese begins to bubble (approximately 1 - 2 minutes).
• Remove from pan and cut into wedges and serve.

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

Steps:

• Mix tuna, black beans, and sour cream together in a large bowl. Stir corn, buffalo wing sauce, garlic salt, and cumin into tuna mixture.
• Melt half the butter in a large skillet over medium heat; heat 1 tortilla in melted butter for 1 minute and flip. Spread half the tuna mixture over heated tortilla. Sprinkle with half the Mexican cheese; cover with another tortilla. Place a lid on the skillet and cook for 1 minute.
• Flip the quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice quesadilla into eighths and serve a half quesadilla to each guest.

Steps:

• Combine tuna, mayo and salsa.
• Spread 3 tortillas with the tuna mixture, top with cheese and cover with remaining tortillas.
• Lightly grease a non stick skillet, add the quesadillas, one at a time and cook until lightly browned.
• Turn and cook until cheese has melted.