Albacore* Tuna Reuben
By Victor Scargle - Go Fish, St. Helena, CA

Serves 6

12 slices rye bread
6 3-oz. portions albacore tuna, thinly sliced
Grape seed oil
2 T whole grain mustard

Ingredients 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.

Ingredients 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
Kosher salt
White pepper

Combined all ingredients, season with kosher salt and white pepper. Add Louie dressing until creamy.

To 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.

Season 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.

Place 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.

*Seafood 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 seafood).


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