Wednesday, November 17, 2010

Yellowfin Tuna Reuben with Blueberry Pomegranate Vinaegrette Dandelion Salad

     Reuben Sauce Recipe:  Place a dollop of mayonnaise into a small mixing bowl.
     Add an equal amount of ketchup.
     Add a dab of German Brown Mustard.
     Add a small spoonful of horse radish.
     Add a spoonful of sweet pickle relish.
     Add a pinch of paprika.
     Stir the ingredients together to make the dressing.  The reuben sauce should taste like a spicy mustard and horse radish flavored thousand island dressing. 
     Recipe:  Rinse some sauerkraut twice with water.
     Brush a saute pan with melted unsalted butter.
     Set the pan over medium low heat.   
     Place the rinsed sauerkraut in the pan and grill the sauerkraut till it becomes warm. 
     Brush two slices of rye bread with melted unsalted butter. 
     Grill the bread on a griddle or a large saute pan over medium heat. 
     Immediately place sliced swiss cheese on both slices of the bread as it grills. 
     Spread some of the reuben sauce over the cheese.
     Place a slice of raw yellowfin tuna on one bread slice.  (About 3/8's of an inch thick.) 
     Grill the sauerkraut till it is hot and place it on top of the tuna. 
     When the rye bread becomes grilled to a light brown color, place the plain half of the sandwich on top of the sauerkraut on the other half of the sandwich. 
     Set the reuben on a cutting board and slice it in half. 
     Set the reuben on a plate.
     Dandelion Salad:  Place a handful of torn dandelion greens on the plate. 
     Sprinkle some thin sliced green onion white parts on the greens. 
     Blueberry Pomegranate Vinaegrette:  Place a splash of blueberry pomegranate vinegar into a small bowl.
     Add a splash of virgin olive oil.
     Add sea salt and black pepper.
     Add a pinch of oregano.
     Add a small dab of dijon mustard.
     Mix the ingredients together. 
     Spoon a little bit of the vinaegrette dressing over the dandelion salad. 
     Garnish the plate with sliced pickles.
     The thin sliced tuna will cook to a medium rare temperature just from the heat of the sauerkraut and from grilling the bread.  The flavor of fresh tuna on a reuben is delicious!  Its hard to see the tuna in the photos because the outside of the fish steams to a whitish color and the sauerkraut leaks out in a normal reuben fashion.  The reuben sauce is a german deli reuben sauce.  This is a very nice flavored reuben!  This is certainly a different way to cook tuna!  The slight bitterness of dandelion is nice with the fruity vinaegrette.  This is an expensive reuben to make but it is worth the extra cost.  The flavor is so nice! ...  Shawna

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