Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons low-fat mayonnaise |
2 tablespoons dijon-lemon vinaigrette |
2 teaspoons grated lemon rind |
1 1/2 tablespoons fresh lemon juice |
1 1/2 teaspoons capers, drained |
1/8 teaspoon freshly ground black pepper |
1 (15-ounce) can cannellini beans or other white beans, undrained |
1/2 teaspoon dried oregano |
4 (8-inch) fat-free flour tortillas |
1/2 cup (2 ounces) crumbled feta cheese |
remaining ingredients |
1 (8-ounce) tuna steak (about 3/4 inch thick) |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon olive oil |
cooking spray |
8 cups gourmet salad greens |
2 cups chopped tomato |
1/4 cup chopped pitted kalamata olives |
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. Combine 1/2 cup beans, 1 tablespoon reserved liquid, and oregano in a small bowl, and mash with a fork. Spread bean mixture evenly over 2 tortillas. Sprinkle each tortilla with 1/4 cup cheese; top with remaining tortillas, and set aside.
3. Sprinkle fish with 1/2 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add fish; cook 2 minutes on each side until fish is medium-rare or desired degree of doneness. Remove fish from pan; coarsely chop fish.
4. Heat pan coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove quesadillas from pan; cut each into 8 wedges. 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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