Bánh Mi sandwiches are traditionally made with meat, but this version opts for a smoky tuna. Pickled veggies, jalapeño and cilantro are stacked overtop.
Why you’ll love this recipe
Bánh Mì is a Vietnamese sandwich consisting of a crusty baguette filled with meat, pate, pickled vegetables, and fresh herbs. A melding of French and Vietnamese cuisine, is it comforting but also so crunchy and refreshing.
I toasted a French baguette and topped with a sriracha mayo and then quick pickled a bunch of veggies in vinegar sugar and a touch of fish sauce. It’s crunchy, smoky and so so good.
Tuna Bánh Mì
Ingredients
The veggie mix:
- 2 Persian cucumbers
- 1 Medium carrot
- 1 Daikon radish
- Cilantro
- Jalapeño
- Black sesame seeds
- 1/3 cup Rice wine vinegar
- 1/3 cup Water
- 1 tsp Fish sauce
The rest:
- Baguette Traditionally a Bbánh Mì baguette is baked with rice and wheat flour, but if you can’t find that, a French baguette works great
- Sriracha
- Kewpie mayo
- 1 pack Acme Sesame Crusted Smoked Ahi Tuna
Instructions
- Using a veggie slicer, slice the cucumber and carrot into ribbons. Slice the radish into matchsticks. Add to a bowl along with the black sesame seeds and add water, fish sauce, sugar, vinegar and salt. Transfer in the fridge while you make the rest of the sandwich.
- Slice and toast baguette. Mix kewpie mayo and sriracha in a bowl until combined. Add to the toasted bread. Top with slices of Acme Sesame Crusted Smoked Ahi Tuna and then top with the pickled veggies. Add cilantro and a few more slices of jalapeño. Close and slice. Enjoy!
