4 servings

How to Make It

Step 1

To prepare vinaigrette, combine first 6 ingredients; stir with a whisk. Set aside.

Step 2

To prepare the quesadillas, drain the beans through a sieve over a bowl, reserving 1 tablespoon bean liquid, and discard the remaining liquid. Combine 1/2 cup beans, 1 tablespoon reserved liquid, and oregano in a small bowl, and mash with a fork. Spread bean mixture evenly over 2 tortillas. Sprinkle each tortilla with 1/4 cup cheese; top with remaining tortillas, and set aside.

Step 3

Sprinkle fish with 1/2 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add fish; cook 2 minutes on each side until fish is medium-rare or desired degree of doneness. Remove fish from pan; coarsely chop fish.

Step 4

Heat pan coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove quesadillas from pan; cut each into 8 wedges. Combine the vinaigrette, remaining beans, greens, tomato, and olives; toss well. Arrange 2 cups salad on each of 4 plates; divide the fish evenly among salads. Top each serving with 4 quesadilla wedges.

Ratings & Reviews

rederin's Review

August 26, 2010
My husband and I both really liked this, and it was easy to make and very healthy. I'll make it again as we really like tuna. The only thing I changed was I didn't make the vinagarette they suggested, because I had my own already made. I just added a dash of Woresteshire.