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
1
1
1
8
1
1
Dressing
1
4
4
Tuna
1
1
1
2
8
Need to make a substitution?
Preparation
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.
Step 2
*Nonalcoholic option: Omit wine; increase vinegar to 1 cup.