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.

Sabb_Alzheimers Prevention Cookbook

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.