Seared Ahi Tuna Quesadillas

Course Main Course, Side Dish, Snack
Cuisine Mexican, tex-mex
Servings 4


  • 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


  1. 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.
  2. 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.
  3. 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.