LibreRecipes

Fresh Tuna Sandwich

Rating

The decked-out deli sandwich

1/2 cup red onion, thinly sliced

2 tsp olive oil

1 tbsp fennel seed

1 cup white wine*

1 lb red cabbage, cored and thinly sliced

8 oz deli-style sauerkraut

1/2 cup rice vinegar

1 1/2 tbsp kosher salt

1 tbsp wasabi paste

4 oz plain nonfat yogurt

4 oz goat cheese

1 lb high-quality tuna steak (single piece, no blood lines)

1/4 cup black peppercorns, cracked

1 tbsp kosher salt

2 tsp safflower (or canola) oil

8 slices rye bread

For kraut, sauté onion in oil until translucent. Add fennel seed and wine. Heat until reduced by half. Add cabbage, sauerkraut, vinegar, and salt. Cover; cook 20 minutes. Remove lid; cook 20 minutes more, stirring often. For dressing, mix wasabi paste with yogurt; add cheese. Roll tuna in peppercorns, wrap in plastic and refrigerate 1 hour. Season tuna with salt. Heat a skillet until smoking, then add oil. Sear tuna on all sides; let rest 15 minutes; slice thinly. Toast bread, smear with dressing, and add kraut and tuna. Top with another slice of toast.
*Nonalcoholic option: Omit wine; increase vinegar to 1 cup.