Tuna Banh Mi Sandwich with Sriracha, Yogurt & Soy dressing

Prep Time: 1hr 15 mins | 2 Servings

Tuna dressed with a spicy Sriracha, yogurt and soy dressing (instead of mayo), is layered with quick pickled carrots, cucumber, and fresh cilantro on a crusty whole wheat baguette inspired by the Vietnamese sandwich. It’s not your traditional tuna sandwich but has all the makings of a flavorful meal.

Bumble Bee Seafood

Tuna Banh Mi Sandwich with Sriracha, Yogurt & Soy dressing

Prep Time: 1hr 15 mins | 2 Servings

Tuna dressed with a spicy Sriracha, yogurt and soy dressing (instead of mayo), is layered with quick pickled carrots, cucumber, and fresh cilantro on a crusty whole wheat baguette inspired by the Vietnamese sandwich. It’s not your traditional tuna sandwich but has all the makings of a flavorful meal.

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Ingredients

  • 1 can (5 oz) Bumble Bee Tuna, drained
  • 2 medium carrots
  • 1 cup water
  • 1 cup rice wine vinegar (or other white vinegar)
  • 1 tablespoon dried minced onion flakes
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1 inch fresh ginger, quartered into pieces
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons low fat plain Greek yogurt
  • 1 tablespoon soy sauce
  • 2 whole wheat 6 inch baguettes
  • 1/2 medium cucumber, sliced into thin strips
  • 1/2 cup fresh cilantro, roughly chopped and loosely packed
  • Black pepper, to taste
  • 1 jalapeno, sliced (optional)

Directions

Grate carrots with a large scale grater, or slice thinly with a mandolin, and place in a large, heat-safe bowl with room for 2 cups of additional liquid.

In a medium pan, bring water, vinegar, onion flakes, salt, sugar & ginger to a boil on the stove. Pour hot mixture over carrots and cover that bowl with a piece of plastic wrap or aluminum foil; allow to cool for 1/2 an hour at room temperature, then chill in the fridge for an hour (these will keep for up to a week; this step can be done ahead of time).

Combine Sriracha, Greek yogurt, and soy sauce in a mixing bowl, and whisk in 1-2 tablespoons of the pickling liquid from the carrots. Toss drained tuna in sauce to coat.

To build sandwich, toast baguettes in a warm oven and then slice lengthwise. Layer tuna, cucumber, cilantro, and drained pickled carrots into the bread, and finish with a few shakes of pepper. Add jalapeno slices in the sandwich for extra spice and heat.


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