Tuna Byscane Quesadillas

Tuna Byscane Quesadillas

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. Ingredients 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 Lettuce 4 tb. spoon Olive oil Method Steps 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...
Ceviche Downunder

Ceviche Downunder

Ceviche is a famous and tasty snack or “botana”. According to Chef Ricardo Muñoz Zurita, it’s an original dish from the Polynesia that made the crossover along with other spices via the Philippines on the Manila Galleon, many, many years ago. There are different recipes and depending on the condiments some people prepare “white ceviche” or “red ceviche”. On this occasion I will give you the recipe for a white version and you can add as much red salsa Valentina as you want (or until your tongue allows!!). If you need help getting the ingredients, contact me! Ingredients 400gr. Raw fish (snapper, barramundi or salmon preferably, but others will work) 4 Limes (the juice) 1 Tomato, finely chopped ¼ White onion, finely chopped ½ bunch coriander, finely chopped 1 Green chilli finely chopped Salt & Pepper 1 Avocado. Sliced (to garnish) Corn chips (to serve with) “Valentina” or other spicy salsa Method Steps Cut the fish in small bites, place them in a bowl, pour over the lime juice and mix well. Cover and leave inside the fridge for at least 2 hours. Take the fish out of the fridge; it should look opaque as it’s been “cooked” by the lime juice. Add the tomato, onion, coriander and chilli. Mix well. Add the salt and pepper and check the flavour. Serve in a plate along with corn chips, avocado and spicy salsa....