As a new mom, my mother was trying new recipes. This is how one day she decided to put the tuna biscayne style in a tortilla, fry it and add some lettuce. And bam! we had these delicious quesadillas and never looked back. This dish will change the way you think of tuna as “doll” and “cheap”. Prepare for a rich indulging experience, and if you are hosting, people will surely have seconds.
- 1/4 Chopped onion
- 1 Chopped tomato
- 10 Chopped green olives
- 150 ml. Tomato puree
- 1 Pickled yellow chilli to taste (you can buy them fresh and then pickle them or just add them fresh)
- 10 Small or 5 medium corn tortillas
- 4 tb. spoon Olive oil
- In a cooking pan heat up 1 spoon of the oil.
- Add the chopped onion and let fry. Add the chopped tomato and let fry. Add the chopped olives and let fry.
- Add the tuna, and mix with the vegetables. Then, add the puree mixing it with the other ingredients. Add the yellow chillies lastly and a little bit of the pickled water for a hotter taste.
- Let it cook on medium heat for 5 minutes and check the salt (most likely you wont need to add any, as the tuna, olives and chillies give you the taste). Turn off when the liquid is almost done and set aside.
- In a frying pan heat up the rest of the oil.
- Add a spoon of biscayne tuna into a small corn tortilla (add 1 1/2 for a bigger size).
- Put the tortilla in the hot oil and leave for 5 seconds and then fold it in half. Let it cook for 2 minutes. Turn over and let the quesadilla cook for 1 more minute. Do the same with the rest.
- Serve with lettuce inside the quesadillas.