By Victor Scargle - Go
Fish, St. Helena, CA
12 slices rye bread
6 3-oz. portions albacore tuna, thinly sliced
Grape seed oil
2 T whole grain mustard
for the Louie dressing:
2 C mayonnaise
1/2 C corn chon
1 T cognac
3 shakes Tabasco
1 shake Worcestershire sauce
1/2 C ketchup
1/3 C parsley, minced
1 t salt
1 t pepper
2 T shallots, minced
Combine all ingredients and mix well.
for the coleslaw:
1 fennel bulb, cored, thinly shaved
2 carrots, julienned
1/2 red onion, julienned
3 stalks celery, julienned
1 T lemon juice
1 T chopped chives
Combined all ingredients, season with kosher salt and
white pepper. Add Louie dressing until creamy.
Assemble and Serve:
Toast rye bread and spread a thin layer of whole grain
mustard on both sides. Place 1 teaspoon of Louie dressing
and coleslaw on one side.
tuna with kosher salt on both sides and black pepper on
one side only. Sear tuna in grape seed oil, leaving it
rare in the middle.
tuna on coleslaw and top with second slice of bread. Slice
in half on bias and serve with accompaniment pickles,
cucumber yogurt salad, chips or French fries.
Watch: recommends albacore caught by pole or
by trolling from either British Columbia or the Pacific
Coast of the U.S. (this product also carries the Marine
Stewardship Council's blue eco-label for sustainably-caught