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

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

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