Fresh Appetizers and Sandwiches

Ingredients

• 1 10-ounce tuna steak (about 1-inch thick) sliced in half horizontally into 2 thin steaks  
• Salt and pepper 
• 1 Tbs California Olive Ranch EVOO 
• 2 slices Swiss cheese
• 2 cups shredded cabbage for coleslaw*
• 3/4 cup prepared Thousand Island dressing 
• 4 thick slices rye bread 
• 1 Tbs melted butter 

Directions

1. Preheat range-top or outdoor grill on high for 5 mins. Season tuna steaks with salt and pepper and rub with olive oil.
2. Grill for 2 - 3 mins per side, until middle of tuna is still slightly pink. Top each steak with a slice of Swiss cheese.
3. While grill preheats, combine shredded cabbage with Thousand Island dressing in a bowl. Brush one side of each bread slice with melted butter and grill or broil for 1 minute, until toasted and golden brown.
4. Place half of coleslaw on one slice of prepared rye bread, buttered side down.  Top with tuna steak, top with the another slice of bread, buttered side up.
5. ***Shredded cabbage for coleslaw is available in cellophane bags in the produce section of most supermarkets. Two cups of thinly sliced green cabbage may be substituted.