- Put a pan with olive oil on the fire. Fry the onion.
- Cut the dogfish into chunks and add to the pan with onion. Let dogfish eject juice and continue cooking until reduced.
- Add the tomato sauce and continue cooking.
- Add the chopped olives and stir until all ingredients are blended.
- Remove the stuffing from the pan and transfer to a large bowl.
- Cover the corn tortillas with dogfish, tomato, olives and onion, leaving a little space at the ends to close them.
- Close the quesadillas.
- Fry quesadillas for a few seconds until browned and crisp.
- On a plate place the pieces of lettuce, add the quesadillas. Top off with a dollop of mayonnaise.
- Serve.