The Ultimate Tuna Sandwich
(Serves 4)INGREDIENTS:
FOR THE KRAUT:
- 1/2 cup red onion, thinly sliced
- 2 teaspoons olive oil
- 1 tablespoon fennel seed
- 1 cup white wine
- 1 pound red cabbage, cored and thinly sliced
- 8 ounces deli-style sauerkraut
- 1/2 cup rice vinegar
- 1 1/2 tablespoons kosher salt
- 1 tablespoon wasabi paste
- 4 ounces plain nonfat yogurt
- 4 ounces goat cheese
- 1 pound high-quality tuna steak, single piece, no blood lines
- 1/4 cup black peppercorns, cracked
- 1 tablespoon kosher salt
- 2 teaspoons safflower (or canola) oil
- 8 slices rye bread
FOR THE KRAUT:
- Heat the oil in a sauté pan. Add onion and sauté until translucent.
- Add fennel seed and wine; cook until reduced by half.
- Add cabbage, sauerkraut, vinegar, and salt. Cover; cook 20 minutes. Remove lid; cook 20 minutes more, stirring often.
- Combine the wasabi paste with the yogurt.
- Stir in the cheese. Refrigerate until ready to use.
- Roll tuna in peppercorns, wrap in plastic and refrigerate 1 hour.
- Season tuna with salt.
- Heat a skillet until smoking then add the oil.
- Sear tuna on all sides; let rest 15 minutes then slice thinly.
- Toast bread, smear with dressing and add kraut and tuna. Top with another slice of toast.
"Deli Sandwiches," aired during the week of April 14, 2008.
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