Fresh Tuna Sandwich

• 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
• 1 tbsp wasabi paste
• 4 oz plain nonfat yogurt
• 4 oz goat cheese
• 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

1. For kraut, saute onion in oil until translucent.
2. Add fennel seed and wine.
3. Heat until reduced by half.
4. Add cabbage, sauerkraut, vinegar, and salt.
5. Cover; cook 20 minutes.
6. Remove lid; cook 20 minutes more, stirring often.
7. For dressing, mix wasabi paste with yogurt; add cheese.
8. Roll tuna in peppercorns, wrap in plastic and refrigerate 1 hour.
9. Season tuna with salt.
10. Heat a skillet until smoking, then add oil.
11. Sear tuna on all sides; let rest 15 minutes; slice thinly.
12. Toast bread, smear with dressing, and add kraut and tuna.
13. Top with another slice of toast.
14. *Nonalcoholic option: Omit wine; increase vinegar to 1 cup.

red onion, olive oil, white wine, red cabbage, sauerkraut, rice vinegar, kosher salt, wasabi paste, nonfat yogurt, goat cheese, tuna, black peppercorns, kosher salt, safflower, rye bread

Taken from www.epicurious.com/recipes/food/views/fresh-tuna-sandwich-230188 (may not work)