Fresh Tuna Sandwich
16 ingredients
14 steps
Ingredients
- 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
Directions
-
1For kraut, saute onion in oil until translucent.
-
2Add fennel seed and wine.
-
3Heat until reduced by half.
-
4Add cabbage, sauerkraut, vinegar, and salt.
-
5Cover; cook 20 minutes.
-
6Remove lid; cook 20 minutes more, stirring often.
-
7For dressing, mix wasabi paste with yogurt; add cheese.
-
8Roll tuna in peppercorns, wrap in plastic and refrigerate 1 hour.
-
9Season tuna with salt.
-
10Heat a skillet until smoking, then add oil.
-
11Sear tuna on all sides; let rest 15 minutes; slice thinly.
-
12Toast bread, smear with dressing, and add kraut and tuna.
-
13Top with another slice of toast.
-
14*Nonalcoholic option: Omit wine; increase vinegar to 1 cup.
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