Bánh Mì-Style Tuna Sandwich
Bành Mí is Vietnamese for “bread,” but is most often used to refer to the tasty sandwiches that originated from that country that contain meats, pickled vegetables and fresh herbs. Though they are usually eaten for breakfast or a snack in Vietnam, our version makes a perfect, light dinner option.
Bánh Mì-Style Tuna Sandwich
Cook Time 15 min | Makes 2 sandwiches
Ingredients
¼ cup mayonnaise
2 tablespoons sriracha
1 can olive oil packed tuna
½ cup cilantro
2 demi baguettes, sliced lengthwise
Quick Pickled Daikon and Carrots
2 Daikon Radishes
2 large carrots
1 cup water
1 cup white vinegar
1 cup sugar
1 teaspoon kosher salt
How to Make It
Pickling the daikon and carrots
Combine water, vinegar, sugar and salt in a large sauce pan. Heat until sugar is dissolved. Allow to cool. Peel carrots & daikon. Cut into 3-inch sections and julienne on a mandolin or slice into thin matchsticks. Loosely pack carrots and daikon into clean jars (4 half pint mason jars). Pour pickling liquid over the vegetables, making sure they are completed covered. Cap jars and leave at room temp for 2-3 hours. Chill 30 minutes before serving. Pickles keep for 3 weeks in the refrigerator.
Making the sandwiches
Mix together mayonnaise and Sriracha. In a medium bowl, stir together one can of drained albacore tuna with mayo. Divide tuna between the two baguettes. Top with cilantro and pickled daikon and carrots.