Vietnamese-Style Tuna Rolls with Pickled Vegetables

These banh mi-inspired tuna

sandwiches are loaded with flavor from the inside out. A salty-sour bath for

the tuna, highlighted with fresh ginger, and tangy pickled vegetables ensure a

tasty combination in every bite.

Traditional Vietnamese banh

mi are made with pork, and the bread plays a big role. (Check out more about

that at Ground Pork Banh Mi.) For this recipe, I wanted to lighten it up a bit

and keep the preparation simple. But no compromising on flavor.

• 1/2 cup cider vinegar
• 1/2 cup rice vinegar
• 4 tbsp white sugar, divided
• 2 tsp fine table salt
• 3 large
• radishes, very thinly sliced
• 3-inch piece of
• seedless cucumber, very thinly sliced
• 1 packed cup
• shaved carrots (2-3 medium-small carrots)
• 1/4 cup fish sauce
• 3 tbsp fresh lime juice
• 1/2-inch piece of fresh
• ginger, peeled and finely chopped
• 3 5-oz cans of tuna in water,
• drained
• sea salt
• freshly ground
• black pepper
• 1 long baguette,
• cut into 4 4-1/2- to 5-inch pieces, then sliced into tops and bottoms
• cilantro leaves
• with small stems, for serving
• Prepared VegetablesSliced BaguetteHalved Pieces Whisk both vinegars, 3
• tablespoons of sugar, and table salt in a bowl until the sugar and salt are
• dissolved. Add the radishes, cucumber, and carrots, pressing to submerge.
• Cover with plastic wrap and let
• stand 1 hour at room temperature. Drain well through a sieve.
• Vegetables in Pickling LiquidDrained Pickled Vegetables Combine the fish sauce, lime
• juice, ginger, and remaining 1 tablespoon of sugar in a medium bowl and season
• with black pepper. Add the tuna and stir until the liquid is absorbed into the

tuna.

Hollow out both

the tops and bottoms of the baguette pieces and lay them on a work surface.

Divide the tuna mixture and fill the bottom halves. Add the drained pickled

vegetables on top.

Drained TunaFish Sauce Mixture Hollowed-Out Bread

Scatter cilantro leaves on top and close the sandwiches. Serve right away.

Vietnamese-Style Tuna Rolls with Pickled Vegetables