Name: Fresh Tuna Sandwich
Yield: Makes 4 servings
Ingredients: 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

The decked-out deli sandwich

Who knew tuna on rye could be so sophisticated? "I go for the big taste," says Taylor Alonso, chef of the Bellport, a comfortably chic restaurant in Bellport, Long Island, that's a favorite summer haunt of New Yorkers. Alonso went for big nutrition, too, when he created this elegant and delicious tuna-steak sandwich for Self. Fresh tuna supplies lots of omega-3s, and goat cheese offers more calcium (with less fat and cholesterol) than most cheeses.

Recipe notes

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