TUNA QUESADILLAS WITH ROASTED RED PEPPER SAUCE
FOR THE SAUCE:
2 1/2 tablespoons olive oil, divided use
1 small onion, finely chopped
1 teaspoon garlic paste
1 (12 ounce) jar roasted red peppers (not in vinegar), drained
Freshly ground black pepper, to taste
FOR THE QUESADILLAS:
8 (9-inch) tortillas
4 ounces goat cheese or cream cheese
4 teaspoons pesto paste
2 cans (6 ounces each) white chunk or albacore tuna
Coarsely chopped fresh cilantro (optional, for garnish)
TO PREPARE THE RED PEPPER SAUCE:
In a heavy skillet, over low heat add 1/2 tablespoon olive oil. Add the onion and cook until tender.
In the bowl of a food processor, combine the onion, the remaining 2 tablespoons olive oil, garlic paste and roasted red peppers. Blend until smooth. Season with black pepper and set aside.
TO PREPARE THE QUESADILLAS:
Spread each tortilla with 1/2 ounce of cheese and 1/2 teaspoon pesto paste. Divide the tuna over 4 of the tortillas and top with the remaining tortillas.
Heat a griddle or cast-iron skillet. Lightly oil the surface and cook each quesadilla over medium heat about 4 minutes on each side or until lightly browned.
TO SERVE:
Cut each quesadilla into quarters and serve with the red pepper sauce. Garnish with cilantro, if desired.
Makes 4 servings
Adapted from source: Mary Ann Clayton in the Atlanta Journal-Constitution Thursday, February 21, 2002 |