|"One Jeremy Priven special, coming up!"|
Because after extolling the virtues of my new tuna-friendly diet, someone asked me "Aren't you afraid of all that mercury"? "Mercu-what?" "Mercuree"?? "You mean like the Ford Mercury??". Two minutes of Googling and I could already conclude; "Oh well, it was good while it lasted". Because this too turned out to be too risky to consume regularly. The reason is tuna is a large fish, and has had more time to consume methylmercury in its fatty tissue. (Fresh tuna is even worse, and raw tuna is practically death on a plate).
|How DO they get such a big fish|
in such a small can? We can thank the
miracle of modern packaging for that.
Since canned tuna is bland, I wanted a way to spice it up a bit. Although tacos are usually ground meat, they can also contain fish. And if that's true, why not a quesadilla? I often keep flour or corn tortillas in the freezer. So a tuna quesadilla is something that can be made very easily, on the fly, in a jiffy, and a tasty way to enjoy tuna. Here's how that might go....
Start preparing a few flour or corn tortillas. (If frozen, warm and soften them up in a microwave oven, on a plate covered with a moist paper towel, for 30 seconds to 1 minute. Depending on how many you have). In a medium non-stick skillet, dump a can of tuna (preferably skipjack variety) packed in oil, including the oil, along with half a chopped onion (optional), and begin to heat on medium. Add about a generous teaspoon (in total) of Mexican/Spanish type spices or seasoning.
see recipe). It could be one of the Sazon Goya Adobo seasoning mixes, or a fish seasoning, or individual spices/herbs. Such as cumin, turmeric, annato powder, salt, pepper, mexican chili powder, paprika, garlic powder, onion powder, oregano, cayenne pepper; etc. Let the seasoning cook in the tuna/oil for a minute. Pour in a few tablespoons of salsa, and mix well. Continue to cook on med. until the mixture is thickened. Then take off the heat, and add in one half cup of shredded cheese of your choice (cheddar, Monterrey, Mozarella, etc). Mix well until melted.
To cook the quesadillas, you can use a lightly oiled grill and grill them like hamburgers. Or the skillet you used to make the mixture.... Clean up your non-stick skillet with a paper towel, and heat a tablespoon or so of vegetable oil in it. Add the folded (and filled) flour tortillas, or the filled corn tortillas. Brown the tortillas on both sides, until moderately browned, and the cheese filling has melted. Cut the flour tortillas in half or thirds. (n.b. The corn tortillas may break apart if you cut them). Serving suggestion: Simple green salad, with a simple lemon or lime dressing.