Ahi Tuna on Rye with Spinach Pesto Yogurt
- Yield: 2
This is not your average tuna sandwich. For one thing, it’s more like tuna tartare on bread. For another, it’s a very brain-healthy meal. Spinach Pesto Yogurt, not mayonnaise, holds the tuna mixture together, which keeps the amount of saturated fat to a minimum. Tuna is an excellent source of omega-3 fatty acids, the pistachios provide vitamin E, and the raisins are a good source of polyphenol antioxidants. Because the tuna is not cooked in this recipe, be sure to purchase sashimi-grade tuna; ask the fishmonger if you aren’t sure about the quality of the tuna on offer at the seafood counter.
- 8ounces sashimi-grade ahi tuna, diced small
- 2tablespoons golden raisins
- 1/2cup shelled unsalted roasted pistachios, chopped
- juice of 1/2 lemon
- 4slices rye bread, toasted
- 1/2cup alfalfa sprouts
- 1teaspoon extra-virgin olive oil
- Spinach Pesto Yogurt
- 2cups loosely packed baby spinach
- 1cup extra-virgin olive oil
- 1/4cup pine nuts
- 2tablespoons grated Parmigiano-Reggiano cheese
- 1 clove garlic, peeled
- Juice of 1 lemon
- Pinch of salt
- Pinch of freshly ground black pepper
- 1cup low-fat or nonfat plain yogurt
For Spinach Pesto Yogurt: Combine the spinach, olive oil, pine nuts, cheese, garlic, lemon juice, salt, and pepper in a blender and puree until well blended. Pour the mixture into a bowl, add the yogurt, and whisk until incorporated. Serve slightly chilled. The mixture will keep in an airtight container in the refrigerator for 3 to 4 days.
For sandwiches: In a medium bowl, combine the tuna, 2 tablespoons of Spinach Pesto Yogurt, raisins, pistachios, and lemon juice, and mix well.
Lay out two of the bread slices on a work surface and divide the tuna mixture evenly among them. Put the alfalfa sprouts into a small bowl, drizzle with the olive oil, and toss to combine. Top each portion of tuna with half of the alfalfa sprouts and top with the remaining slices of bread. Cut each sandwich in half and serve right away.
Reprinted with permission from The Alzheimer’s Prevention Cookbook: Recipes to Boost Brain Health by Dr. Marwan Sabbagh and Beau MacMillan, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Caren Alpert.