Vietnamese-Style Tuna Bánh Mì with Spicy Sriracha Lime Cilantro Sauce
Our Vietnamese-style tuna bánh mìfeatures albacore tuna salad, pickled vegetables, and spicy sriracha lime cilantro yogurt sauce.
Ingredients
Tuna Salad
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Albacore Tuna in Water
- 1 c low-fat plain Greek yogurt or mayonnaise
- ¼ c soy sauce
- ¼ c pickling liquid (from the vegetables)
- 2 tsp salt
- 2 tsp pepper
Quick Pickled Vegetables
- 2 qt carrots, julienned or shredded
- 1 qt daikon radish, julienned
- 1 qt rice vinegar
- 1 qt water
- ½ c sugar
- 1 Tbsp kosher salt
- 1 Tbsp dried onion flakes
- 8 – 16 slices fresh ginger
Spicy Sriracha Lime Cilantro Yogurt Sauce
- 2 c low-fat plain Greek yogurt or mayonnaise
- ½ c Sriracha (adjust to taste)
- 2 ½ Tbsp fresh lime juice
- 1 c fresh cilantro, finely chopped
- 1 Tbsp honey (optional)
- 2 tsp salt
- 2 tsp black pepper
Bánh Mì Assembly
- 17 mini baguettes (6–7”)
- 4 English cucumber, cut into thin matchsticks
- 1 qt fresh cilantro leaves
- 4 jalapeño, thinly sliced (optional)
- Fresh cracked black pepper
- Lime wedges (optional)
Instructions
Pickled Vegetables
- In a saucepan, bring vinegar, water, sugar, salt, onion flakes, and ginger to a boil.
- Place carrots and daikon radish in a heatproof container. Pour the hot brine over them. Let sit at room temperature for 20–30 minutes, then refrigerate.
Tuna Salad
- Meanwhile, mix together yogurt or mayonnaise, soy sauce, and ¼ c of the pickling liquid.
- Gently fold in drained tuna and season with salt and pepper. Chill until ready to use.
Spicy Yogurt Sauce
- Whisk or blend yogurt or mayonnaise, Sriracha sauce, lime juice, cilantro, and honey.
- Season with salt and pepper. Store chilled until ready to use.
Bánh Mì
- Slice baguettes lengthwise and toast if desired.
- Spread about ¼–⅓ cup tuna mixture on each bottom half.
- Top with pickled veggies, cucumber, cilantro, and jalapeño.
- Drizzle generously with spicy yogurt sauce. Add cracked pepper and a lime wedge if desired.
- Close the sandwich and serve, or wrap for on-the-go.
