Spicy Ahi Tuna Ruben

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 2 ahi tuna steaks, 6-8 ounces each
  • 4 slices rye bread
  • 4 slices Swiss cheese
  • 1 cup sauerkraut
  • 1/4 cup thousand island dressing
  • 2 tablespoons Sriracha
  • 1 tablespoon olive oil


Preheat the Wolf Griddle to 400°F on one side and 250°F on the other side. If using a single Wolf Griddle, do each step one at a time.

Rub the ahi tuna steaks with olive oil and season with salt and black pepper on both sides.

Place the tuna steaks on the Wolf Griddle and cook for about 2-3 minutes per side or until they are seared on the outside and still pink on the inside. Remove from the Wolf Griddle and set aside.

Drizzle the cooler side of the Wolf Griddle with oil and toast the rye bread slices until lightly browned.

Combine the thousand island dressing and Sriracha to make a spicy sauce. Either use a premade, store-bought dressing or prepare a thousand island dressing from scratch with ketchup, mayonnaise, and relish. Spread the sauce on each slice of bread.

Heat up the sauerkraut on the Wolf Griddle. With the bread continuing to toast on the Wolf Griddle, place a slice of Swiss cheese on each slice of bread, followed by the dressing.

Place the ahi tuna slices on top of the dressing, followed by the sauerkraut.

Add another slice of Swiss cheese on top of the sauerkraut.

Top with the remaining slice of bread, toast for about one more minute, and remove from the Wolf Griddle.

Cut the ahi tuna ruben in half and serve. Repeat for the remaining sandwich.