Chile-Spiced Ahi Tuna Quesadillas

• 2 tomatoes, seeded and chopped
• 1/2 English cucumber, finely diced
• 1/4 head red cabbage, shredded
• 1 lime, juiced
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 dried New Mexico or pasilla chiles, stemmed, seeded and deveined
• 1 tablespoon dried crumbled Mexican oregano
• 1 1/2 teaspoons salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• Two 6-ounce albacore tuna steaks, chopped into 1/2-inch cubes
• 4 tablespoons extra-virgin olive oil
• 1/2 red onion, sliced
• 2 tablespoons extra-virgin olive oil
• 8 corn tortillas
• 2 cups shredded Oaxaca cheese, dry mozzarella or Monterey Jack

1. For the salad: In a medium mixing bowl, combine the tomatoes, cucumbers, cabbage, lime juice and olive oil.
2. Mix to combine and season with salt and pepper.
3. Set aside.
4. For the tuna: Place the chiles, oregano, salt and pepper in a spice grinder or food processor and pulse into a coarse powder.
5. Pour the rub into a glass baking dish.
6. Add the tuna pieces into the chile rub and toss to coat.
7. Set aside.
8. Heat 2 tablespoons olive oil in a large heavy saucepan over medium-high heat.
9. Add the red onions to the pan and cook until softened and slightly browned, about 5 minutes.
10. Season with salt and pepper.
11. Remove the onions to a bowl and set aside.
12. Into the same saute pan, heat the remaining 2 tablespoons olive oil and add the tuna pieces.
13. Cook until no longer pink, about 5 minutes.
14. Remove the tuna to a bowl and set aside.
15. To assemble the quesadillas: Drizzle the olive oil into the hot pan.
16. Place a corn tortilla into the pan.
17. Place 1/4 cup shredded cheese onto one half of the tortilla.
18. Top with a spoonful of the tuna mixture and a couple slices of sauteed onion.
19. 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.
20. Remove the quesadilla onto a serving plate.
21. Top with a spoonful of the cabbage salad.
22. Repeat with the remaining 7 tortillas.

tomatoes, cucumber, red cabbage, lime, extravirgin olive oil, salt, mexico, oregano, salt, freshly ground black pepper, tuna, extravirgin olive oil, red onion, extravirgin olive oil, corn tortillas, oaxaca cheese

Taken from www.foodnetwork.com/recipes/marcela-valladolid/chile-spiced-ahi-tuna-quesadillas-recipe.html (may not work)