Recipe courtesy of Blair Gardner
Save Recipe Print
Total:
21 min
Prep:
5 min
Cook:
16 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Heat a small nonstick skillet with the olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add the spices and hot red pepper sauce. Set aside.

In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn mixture, tuna, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 wedges.

More from:

Summer Seafood

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Blair's Grilled Tuna Quesadillas

Grilled Tuna Nicoise Platter

Recipe courtesy of Ina Garten

Grilled Tuna With Basil Pesto

Recipe courtesy of Giada De Laurentiis

Grilled Tuna Burgers with Spicy Mayo

Recipe courtesy of Guy Fieri

Tuscan-Style Grilled Tuna Steaks

Recipe courtesy of Rachael Ray

Grilled Tuna with Grilled Papaya, Cucumber, and Mint

Recipe courtesy of Wolfgang Puck

Grilled Tuna Steaks with Roasted Corn and Tomato Salsa

Recipe courtesy of Anne Willan|Anne Willan

Browse Reviews By Keyword