Tuna Banh Mi Sandwich by Foodie’s Chef Laura Brennan

Name: Tuna Banh Mi Sandwich by Foodie’s Chef Laura Brennan
Ingredients: pickled vegetables; 1 cup cold water; ¾ cup granulated sugar; ¼ cup rice wine vinegar; pinch kosher salt; ¾ cup thin sliced or julienned carrots (** see note below **), about 4 or 5 carrots, depending on size; ½ large green bell pepper, seeded and cut into thin strips; Optional Extra: ½ medium jalapeno pepper, halved, seeded & thin-sliced; 1 cucumber, (regular or ‘Persian’, not the seedless or ‘english’ variety) peeled and cut into thin circles; 2 scallions, slivered white part (save greens for spicy mayo below); spicy mayo; ½ cup prepared mayonnaise; your favorite hot sauce: Korean gochujang paste, Vietnamese sweet-spicy chili sauce, sambal, frank’s hot sauce or tabasco to name a few (**see note below**); juice of 1 lime (and more as needed; not all limes are created equal); sliced scallion greens (from 2 scallions); 1 crusty French baguette or 2-3 crusty ciabatta rolls; 10-12 stems of fresh cilantro, washed & dried; 12 mint leaves, washed & dried; optional: 2 cups shredded romaine or iceberg lettuce; 2 cans (4-ounces each) albacore tuna, packed in water

foodiesmarkets.com

If you are longing for an exciting (!) tuna sandwich; this is it : Quick-pickled vegetables. Spicy mayo. Bright lime. Crunchy, crusted bread. (like a baguette or ciabatta rolls) Fresh mint & cilantro...

View full recipe on foodiesmarkets.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodiesmarkets.com.

Share this recipe:

Cooking tools:

Bread knife
Chef's knife
Cutting board
Saucepan
Stove
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Can opener
Refrigerator
Airtight container
Plate

Ingredients

pickled vegetables
1 cup cold water
¾ cup granulated sugar
¼ cup rice wine vinegar
pinch kosher salt
¾ cup thin sliced or julienned carrots (** see note below **), about 4 or 5 carrots, depending on size
½ large green bell pepper, seeded and cut into thin strips
Optional Extra: ½ medium jalapeno pepper, halved, seeded & thin-sliced
1 cucumber, (regular or ‘Persian’, not the seedless or ‘english’ variety) peeled and cut into thin circles
2 scallions, slivered white part (save greens for spicy mayo below)
spicy mayo
½ cup prepared mayonnaise
your favorite hot sauce: Korean gochujang paste, Vietnamese sweet-spicy chili sauce, sambal, frank’s hot sauce or tabasco to name a few (**see note below**)
juice of 1 lime (and more as needed; not all limes are created equal)
sliced scallion greens (from 2 scallions)
1 crusty French baguette or 2-3 crusty ciabatta rolls
10-12 stems of fresh cilantro, washed & dried
12 mint leaves, washed & dried
optional: 2 cups shredded romaine or iceberg lettuce
2 cans (4-ounces each) albacore tuna, packed in water