This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
Bánh mì sandwiches are traditionally made with tender slices of pork, but we’re switching things up. Seared ahi tuna steaks stand in as the protein of choice. The thinly sliced steaks are topped with a generous helping of quick-pickled veggies for briny, salty flavor in each bite.
Yield: 2 servings
Active time: 20 minutes
Total time: 30 minutes
For the pickled vegetables:
3 tablespoons rice wine vinegar
1 teaspoon Thrive Market Organic Raw Unstrained Honey
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon sea salt
1 Persian cucumber, thinly sliced
1 large carrot, shredded
Half small red onion, thinly sliced
1 small jalapeño, thinly sliced
For the sandwiches:
1 Schar gluten-free baguette, halved lengthwise
Cilantro leaves, for serving
Make the pickled vegetables:
Whisk rice wine vinegar, honey, garlic powder, and salt in a medium bowl. Add cucumbers, carrots, onions, and jalapeño; toss to coat.
Make the sauce:
Whisk mayonnaise and Sriracha in a small bowl.
Make the tuna:
Season tuna with salt and pepper on both sides. Heat a large nonstick skillet over high heat and add 1 tablespoon oil. Add tuna and sear on both sides; 1 to 2 minutes total for rare, or 3 to 4 minutes total for medium well. Transfer tuna to a cutting board and slice against the grain into ½-inch pieces.
Make the sandwiches:
Preheat broiler. Arrange bread on a sheet tray and toast for 2 minutes, or until slightly golden. Spread sauce on bottom part of bun, then layer slices of tuna on top. Top with pickled vegetables, cilantro leaves, and a drizzle of more sauce. Top with second slice of bread; slice and serve.
Recipe by Chef Megan Mitchell
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