Yellowfin Tuna
Bánh Mì

Makes 1 serving

Yellowfin tuna slices lend a savory seafood bite to the spicy chili oil and fresh vegetables in this popular Vietnamese invention.


  • 4 slices Black Pepper Yellowfin Tuna
  • ¼ c Water
  • 1 Tbsp Distilled white vinegar
  • 1 Tbsp Sugar
  • 2 Tbsp Julienned carrots
  • 2 Tbsp Julienned daikon radishes
  • 1 8” Baguette
  • Asian hot chili oil - to taste
  • ¼ Medium English cucumber, sliced thin
  • 2 Tbsp Cilantro leaves, fresh


  1. For the slaw: combine the water, vinegar, and sugar. Bring to a slow simmer, add the carrot and daikon. Set aside to cool.
  2. Slice the 8” baguette in half. Drizzle the baguette with chili oil to taste.
  3. Shingle on the Black Pepper Yellowfin Tuna slices. Layer the cucumber slices on top of the tuna.
  4. Add the slaw and the cilantro leaves.

Nutrition Facts

Yellowfin Tuna Banh Mi