Yellowfin Tuna Reuben with Blueberry Pomegranate Vinaegrette Dandelion Salad

Yummy!

     Thin sliced tuna will cook to a medium rare temperature on a reuben sandwich, just from the carryover heat of the steaming sauerkraut and from the melting cheese, while grilling the bread.  The flavor of fresh tuna on a reuben sandwich is delicious!  Its hard to see the tuna in the photos because the outside of the fish steams to a whitish color.
     The reuben sauce is an authentic german deli reuben sauce.  This is a nice tasting reuben!  This is certainly a different way to cook tuna!
     Ahi tuna is yellowfin tuna.  When I originally wrote this recipe, yellowfin tuna was in greater numbers.  Now there are times when yellowfin tuna are low in numbers and they are not truly sustainable.  Any mild tasting tuna can be used for this reuben sandwich.  Select a variety of fresh tuna that is listed as sustainable, for guilt free dining.
    
     Reuben Sauce Recipe: 
     This recipe makes 2 to 3 portions of reuben sauce!
     Place 3 tablespoons of mayonnaise in a small mixing bowl.
     Add 3 tablespoons of ketchup.
     Add 1 tablespoon of German brown mustard.
     Add 1/2 tablespoon of horseradish.
     Add 1 tablespoon of sweet pickle relish.
     Add 1 pinch of paprika.
     Stir the ingredients together to make the dressing.
     The reuben sauce should have a slight spicy mustard and horseradish kick!

     Blueberry Pomegranate Vinaegrette:

     Place 1 tablespoon of blueberry pomegranate vinegar into a small mixing bowl.

     Add sea salt and black pepper.

     Add 1 pinch of oregano.

     Add 1/2 teaspoon of sugar.

     Add 1 teaspoon of dijon mustard.

     Add 3 tablespoons of olive oil, while stirring, to create a loose vinaegrette.

     Yellowfin Tuna Reuben:  

     Rinse 1 small portion sauerkraut twice with water.
     Brush a saute pan with melted unsalted butter.
     Place the pan over medium low heat. 
     Place the rinsed sauerkraut in the pan.
     Grill the sauerkraut, till it becomes warm.
     Keep the sauerkraut warm on a stove top.
     Brush one side of two slices of rye bread with melted unsalted butter.
     Place thin slices swiss cheese on the plain side of both slices of the buttered bread.

     Spread some of the reuben sauce over the cheese.

     Heat a griddle or a large saute pan over medium/medium low heat.
     Place one of the buttered bread slices on the pan.
     Place a thin slice of raw yellowfin tuna steak on one bread slice.  (The yellowfin tuna should be 1/4" to 3/8" thick.  About a 3 1/2 to 4 ounce portion is plenty.)
     Place the warm sauerkraut on top of the tuna.
     Place the remaining slice of bread with the cheese and reuben sauce on top of the sauerkraut.
     When the bread on the bottom half of the sandwich becomes grilled to a light brown color, use a spatula to flip the sandwich over.
     Grill till the bread becomes toasted golden brown.
     Place the reuben on a cutting board and slice it in half.
     Set the yellow fin tuna reuben on a plate.

     Blueberry Pomegranate Vinaegrette Dandelion Salad: 

     Place a handful of torn dandelion greens on the reuben plate. 

     Sprinkle some thin sliced green onion over the greens. 

     Spoon a little bit of the blueberry pomegranate vinaegrette over the dandelion salad. 

     Garnish the plate with sliced pickles.

      

     This is a fairly expensive reuben to make, because of the price of yellowfin tuna, but it is worth the extra cost.  The gentle rich tuna flavor is so nice in a good reuben sandwich!  ...  Shawna