- 15 ounces tuna in olive oil, drained
- 1/4 cup fresh lime juice
- 2 1/2 tablespoons Asian fish sauce
- 1 jalapeño, minced
- One 24- to 32-inch soft baguette, split and toasted
- Mayonnaise, mint leaves, julienned carrots and sliced dill pickles, for serving
How to make this recipe
In a medium bowl, toss the tuna, lime juice, fish sauce and jalapeño. Season with salt and pepper. Spread the baguette with mayonnaise and fill with the tuna salad, mint leaves, julienned carrots and sliced pickles. Serve.