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.
- 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)
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.