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.

　　

Ingredients

Makes 4 servings

　　

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

　　

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.

　　

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