Fresh Tuna Sandwich

Fresh Tuna Sandwich
Fresh Tuna Sandwich
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Asian Sandwich Sauté Low Fat Yogurt Lunch Wasabi Goat Cheese Tuna Chill Cabbage Self Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 2 tsp olive oil
  • 1 tbsp kosher salt
  • 1/2 cup rice vinegar
  • 1 tbsp fennel seed
  • 4 oz goat cheese
  • 8 slices rye bread

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

Preparation 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. 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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