Seared Ahi Tuna Quesadilla is not a surprise to those who know Capt’n Kenny. He is passionate about everything fish and seafood, and tuna is one of his favorites. This easy recipe is a great entertainment for any gathering. It is easy to prepare and it is a lot of fun to prepare it in front of your guests, which Kenny loves doing it. The Seared Ahi Tuna quesadilla recipe works as an appetizer, a snack or a main course.
In these two new episodes of the Capt’n Galleys, Kenny prepares not one, but two different Quesadillas from his own creations. The word “quesadilla” is a Mexican word that comes from the union of two words, “queso” (cheese) and “tortilla”. In general, when talking about a quesadilla, it means a cheese-filled tortilla, but that concept has widely changed to allow anything you want to put inside a tortilla even without cheese. The original quesadillas consisted of one tortilla filled with cheese folded in the middle. If two tortillas are used, one on top of the other, it is called a “synchronized quesadilla”.
Pairing the Seared Ahi Tuna Quesadilla, the Capt’n chose Garrison Tall Ships beer, a mild East Coast Ale that won’t overpower the flavor of the tuna. On the other hand, Capt’n Kenny chose to prepare his own Margarita recipe, enhanced with Tabasco and Angostura Bitters, to pair with the strong spicy flavors of the Blackened Shrimp Quesadilla. Enjoy this long edition of The Capt’n Galleys and let us know in the comments how you like these two delicious new recipes straight from the Capt’n Galleys.
Seared Ahi Tuna Quesadillas
- Wheat Tortillas
- 2 Six ounces Tuna steaks
- Sea Salt
- Cayenne Pepper
- 1 Tbsp Butter for frying
- 1 Tbsp Olive Oil for frying
- 2 Tbsp Whole Black Peppercorns
- 5 ounces Fresh Baby Spinach
- 4 ounces White Mushrooms
- 4 ounces Cremini Mushrooms
- 4 ounces Portobello Mushrooms
- 8 ounces mixed Yellow and White Aged Cheddar Cheese
Pat dry Tuna steaks. In a frying pan, pour the butter and the olive oil. Add the Black Peppercorns and cook at medium temperature until they start popping. Add the Tuna steaks to the pan and cook 1 ½ minutes per each side for medium rare or more to taste. Slice thin and put aside.
Slice the mushrooms and sauté them over medium heat for 3 minutes moving them constantly. Add the Fresh Baby Spinach and cook until softens up.
On a clean skillet put one tortilla on slow heat for 30 seconds, then add enough cheese to cover the tortilla, the mushrooms, and spinach, and finally the tuna. Top with more cheese and a tortilla. When the bottom tortilla is brown and the cheese is melting, flip the tortilla and leave it in the skillet until brown, then take out of the pan, cut and serve.