Tuna Reuben #FishFridayFoodies

Fresh tuna steak seared to a rare, sliced and served up on grilled marble rye bread, topped with swiss cheese and a sweet and sour cabbage slaw.

We are cooking up Tuna today over at Fish Foodie Fridays.......

Fish Friday Foodies is a fun group that gets together to post fish/seafood recipes on the 3rd Friday of each month, based on a theme chosen by one of the members. 

Stacy of Food Lust People Love is hosting this month and assigned us the theme of Tuna.  Let's see what people came up with......

• Causa Rellena from Caroline's Cooking
• Cold Avocado Yakisoba with Chile-Kissed Ahi from Culinary Adventures with Camilla
• Deviled Eggs with Tuna, Capers, and Chives from Karen's Kitchen Stories
• Easy Creamy Tuna Noodle Casserole from Making Miracles
• Ginger Sesame Tuna Tartare from Food Lust People Love
• Lightly Seared Yellowfin Tuna atop Greens and Rice Pasta Salad from Of Goats and Greens
• Tuna In Tomato Salad from Sneha's Recipe
• Tuna Reuben from A Day in the Life on the Farm

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.





I have shared a lot of Tuna recipes with you including: Asian Style Tuna and Noodles, Tuscan Tuna Steaks, Tuna Tacos, Cajun Spiced Tuna Salad, and, of course, traditional Tuna Noodle Casserole.

It is Lent now so we are eating a  lot more fish than we normally do around here.  I often celebrate Fish Fridays for dinner but during Lent we also eat fish or go meatless for lunch too.  This is fine for the Teen and I who both love canned tuna but not so great for Frank who is not a fan of canned.  He will, however, eat fresh Tuna so I wanted to make a sandwich so that we could all enjoy our tuna together at lunch time.

The best laid plans......the Teen doesn't like fresh tuna, so I ended up making tuna salad for her sandwich.  That just meant more for Frank and I.

Tuna Reubens

Yield: 3 sandwiches

Author: Wendy Klik

Prep time: 10 MCook time: 15 MTotal time: 25 M

Fresh tuna steak seared to a rare, sliced and served up on grilled marble rye bread, topped with swiss cheese and a sweet and sour cabbage slaw.

Ingredients:

• 2 (6oz) Tuna Steaks
• salt and pepper, to taste
• Cooking spray
• 2 T. butter
• 6 sliced marble rye bread
• 3 slices swiss cheese
• 1 c. Sweet and Sour Cabbage Slaw or your favorite Cole Slaw

Instructions:

How to cook Tuna Reubens

1. Pat dry the tuna steaks and season both sides with salt and pepper.  Spray both sides with cooking spray.
2. Sear in a large non-stick skillet over med high heat for about 3 minutes per side.  Remove from skillet and let rest for a few minutes before slicing into strips.
3. Reduce the heat to medium and melt 1 Tablespoon of the butter, add 3 slices of the bread and top with a slice of cheese.  Divide the tuna slices between the three sandwiches and add a third of the slaw on top of the tuna.  Top with the  remaining bread.
4. When the bottom is toasted add the second Tablespoon of butter to the skillet and carefully flip the sandwich over to toast the other side.  Serve immediately.

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #116.

Calories
629.64

Fat (grams)
29.96

Sat. Fat (grams)
13.37

Carbs (grams)
46.67

Fiber (grams)
6.17

Net carbs
40.50

Sugar (grams)
14.10

Protein (grams)
41.93

Sodium (milligrams)
897.16

Cholesterol (grams)
102.53

https://adayinthelifeonthefarm.blogspot.com/2020/03/tuna-reuben-fishfridayfoodies.html

Property of A Day in the Life on the Farm

#fish, #tuna, #lunch, #sandwiches, #coleslaw, #grilled,

Entrees, Lunch, Sandwiches, Fish

American

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