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Fresh Tuna Sandwich

1.3

(2)

The decked-out deli sandwich

Who knew tuna on rye could be so sophisticated? "I go for the big taste," says Taylor Alonso, chef of the Bellport, a comfortably chic restaurant in Bellport, Long Island, that's a favorite summer haunt of New Yorkers. Alonso went for big nutrition, too, when he created this elegant and delicious tuna-steak sandwich for Self. Fresh tuna supplies lots of omega-3s, and goat cheese offers more calcium (with less fat and cholesterol) than most cheeses.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Red cabbage kraut

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

Dressing

1 tbsp wasabi paste
4 oz plain nonfat yogurt
4 oz goat cheese

Tuna

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

Preparation

  1. Step 1

    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.

  2. Step 2

    *Nonalcoholic option: Omit wine; increase vinegar to 1 cup.

Nutrition Per Serving

Nutritional analysis per serving: 494 calories
14 g fat (5 g saturated fat)
53 g carbohydrates
39 g protein
#### Nutritional analysis provided by Self
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