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Recipe by @melshealthybowl, Melanie L, Certified Health Coach
For this recipe, I used one of my favorite canned tunas, Wild Planet Albacore or Wild Planet Skipjack. All of Wild Planet tuna is 100% sustainable, which means they are heart-healthy and great for our oceans. Their methods are pole & line, troll or hand-line caught, nets are never used. Each fish is carefully hand-cut, then packed and cooked just once to ensure a firm texture, clean taste, and high nutrient content.
Recipe by Melanie L, Certified Health Coach. This is how to elevate your canned tuna. Let’s make some tuna bánh mì 🌱
For this recipe, I used one of my favorite canned tuna, @wildplanetfoods. All of Wild Planet tuna is 100% sustainable, which means they are heart-healthy and great for our oceans too. Their methods are pole & line, troll or hand-line caught, nets are never used.
Each fish is carefully hand-cut, then packed and cooked just once to ensure a firm texture, clean taste, and high nutrient content.
Albacore Tuna per 3oz (85g) serving
Calories: 100
Fat: 2.5g
Carbs: 0
Protein: 21g
EPA& DHA Omega 3: 705mg
🎥4-5 servings
•2 canned tuna @wildplanetfoods
•2 Tbsp low sodium soy sauce
•Onion and Garlic powder
•4-5 (6 in) baguettes
•4-5 Tbsp Vegan mayo
•4-5 Cucumber long slices
•pickled carrots and daikon
•Jalapeño slices
•Cilantro
🥖
•Drain the tuna completely. In a hot skillet, spray cooking oil, add the tuna and break it apart. Cook for about 2 minutes, add the soy sauce, and season with onion and garlic powder. Mix and cook for another 2-3 minutes, then set aside.
•Cut each (6 in) baguette in half the long way (do not completely cut through the baguettes; we want the bread to open like a clamshell and stuffed).
•Toast the baguettes under the broiler for about 2-3 minutes.
•Assemble the banh mi by spreading 1 Tbsp of vegan Mayo inside each baguette, add the cucumber slices, pickled carrots & daikon, and generously divide the tuna mixture to all 4-5 baguettes, add jalapeño slices, and garnish with cilantro.
•Wrap them individually with parchment paper, and ENJOY!
2 (5oz) cans Skipjack Wild Tuna
–OR–
2 (5oz) cans Albacore Wild Tuna
2 Tbsp low sodium soy sauce
Onion and garlic powder
4-5 (6 in) baguettes
4-5 Tbsp vegan mayo
4-5 Cucumber long slices
Pickled carrots and daikon
Jalapeño slices
Cilantro
Drain the tuna completely.
In a hot skillet, spray cooking oil, add the tuna and break it apart.
Mix and cook for another 2-3 minutes, then set aside.
Cook for about 2 minutes, add the soy sauce, and season with onion and garlic powder.
Cut each (6 in) baguette in half the long way (do not completely cut through the baguettes; we want the bread to open like a clamshell and stuffed).
Toast the baguettes under the broiler for about 2-3 minutes.
Assemble the Bánh Mì by spreading 1 Tbsp of vegan mayo inside each baguette, add the cucumber slices, pickled carrots & daikon.
Generously divide the tuna mixture to all 4-5 baguettes, add jalapeño slices, and garnish with cilantro.
Wrap them individually with parchment paper, and ENJOY!
