F&W’s Justin Chapple makes his best-ever tuna banh mi by mixing canned tuna, lime juice, fish sauce and jalapeño and spooning it onto a crusty baguette spread with mayonnaise.
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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 It
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.
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