Vietnamese-Style Tuna Rolls with Pickled Vegetables

These banh mi-inspired tuna sandwiches are loaded with flavor from the inside out. A salty-sour bath for the tuna, highlighted with fresh ginger, and tangy pickled vegetables ensure a tasty combination in every bite.

Traditional Vietnamese banh mi are made with pork, and the bread plays a big role. (Check out more about that at Ground Pork Banh Mi.) For this recipe, I wanted to lighten it up a bit and keep the preparation simple. But no compromising on flavor.

Serves 4

Ingredients

• 1/2 cup cider vinegar
• 1/2 cup rice vinegar
• 4 tbsp white sugar, divided
• 2 tsp fine table salt
• 3 large radishes, very thinly sliced
• 3-inch piece of seedless cucumber, very thinly sliced
• 1 packed cup shaved carrots (2-3 medium-small carrots)
• 1/4 cup fish sauce
• 3 tbsp fresh lime juice
• 1/2-inch piece of fresh ginger, peeled and finely chopped
• 3 5-oz cans of tuna in water, drained
• sea salt
• freshly ground black pepper
• 1 long baguette, cut into 4 4-1/2- to 5-inch pieces, then sliced into tops and bottoms
• cilantro leaves with small stems, for serving

Prepared Vegetables

Sliced Baguette

Halved Pieces 

Preparation

1. Whisk both vinegars, 3 tablespoons of sugar, and table salt in a bowl until the sugar and salt are dissolved. Add the radishes, cucumber, and carrots, pressing to submerge.
2. Cover with plastic wrap and let stand 1 hour at room temperature. Drain well through a sieve.

Vegetables in Pickling Liquid

Drained Pickled Vegetables

1. Combine the fish sauce, lime juice, ginger, and remaining 1 tablespoon of sugar in a medium bowl and season with black pepper. Add the tuna and stir until the liquid is absorbed into the tuna.
2. Hollow out both the tops and bottoms of the baguette pieces and lay them on a work surface. Divide the tuna mixture and fill the bottom halves. Add the drained pickled vegetables on top. 

Drained Tuna

Fish Sauce Mixture 

Hollowed-Out Bread

Scatter cilantro leaves on top and close the sandwiches. Serve right away.

Vietnamese-Style Tuna Rolls with Pickled Vegetables

Salmon Burgers with Spicy Raita and Pickled Vegetables

Salmon burgers are a fresh, light alternative to the typical beef burger. But if you go for a different “meat,” go for different condiments too. Instead of sliced tomatoes, onions, and pickles, top the burgers with pickled vegetables, like cucumber, red onion, and radishes.

Vegetables for Pickling

Instead of mayo (or tartar sauce, since we’re talking fish), make a cool, refreshing raita—a cold, creamy Indian side dish made with a tangy yogurt base and grated or minced cucumber. Raita is typically used for dipping or, in this case, as a sauce for the main dish. Additional raita ingredients are up to the cook. 

I chose to bring a little spice to it with jalapeno and garlic. Good options are grated carrots, minced scallions or olives, or a variety of chopped herbs, especially mint or cilantro—all great complements to the pickled vegetables and seared salmon.

Makes 3 burgers

Ingredients

For the Pickled Vegetables

• 1/3 cup cider vinegar
• 1/4 cup water
• 1 tsp white sugar
• 1 tsp chopped ginger
• 1/2 tsp red pepper flakes
• 12 very thin slices of seedless cucumber
• 2 radishes, very thinly sliced
• 1/4 small red onion, cut into very thin vertical strips

For the Raita

• 1/3 cup plain Greek yogurt
• 3-inch piece of seedless cucumber, peeled
• 1 small jalapeno, stemmed, seeded, and finely chopped
• 1 garlic clove, finely chopped
• sea salt

For the Salmon Burgers

• 2 6-oz cans of skinless, boneless salmon
• 1 large egg white, lightly whisked
• 1 scallion, finely chopped
• 1/4 cup panko or other fine, dry breadcrumbs
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 2 tbsp olive oil
• 3 whole-wheat sandwich rolls, toasted

Preparation

For the Pickled Vegetables

1. Combine the first 5 ingredients (through red pepper flakes) in a medium bowl and stir well to dissolve the sugar. Add the cucumber, radishes, and onion and press into the liquid. Cover and chill at least 2 hours (may be chilled overnight). Drain well before serving.

Pickling Mixture for Vegetables 

Vegetables in Pickling Mixture

Pickled Vegetables before Draining 

Drained Pickled Vegetables

 For the Raita

1. Place the yogurt in a small bowl.
2. Using a fine grater, grate the cucumber onto a cutting board. It will be very watery and mushy. Gather the grated cucumber into the center of the board and press with a few layers of paper towels. Repeat two or three times, until most of the water has been absorbed.

Grated Cucumber, Pressed Dry

1. Add the cucumber, jalapeno, and garlic to the yogurt and season with salt. Stir well to combine. Cover and chill until ready to use (may be chilled overnight).

Spicy Raita 

For the Salmon Burgers

1. Combine the first 6 ingredients (through mustard) in a medium bowl and season with salt and pepper. Gently mix the ingredients without over-mixing.

Salmon Mixture for Burgers

1. Divide and form into 3 patties, flattening slightly. Cover and chill about 30 minutes. (Refrigeration helps the ingredients stick together while cooking. Patties also may be refrigerated overnight.)

Salmon Patties

1. Heat a heavy, preferably cast-iron skillet, over medium heat and add the olive oil. Add the salmon patties and cook until  golden brown, about 3 minutes per side.

Salmon Patties Beginning to Cook

Cooked Salmon Patties

To serve, place 1 burger on the bottom half of each roll and top with pickled vegetables. Spread raita on the top half of each roll and top the sandwiches. Slice in half before serving, if desired.

Salmon Burgers with Spicy Raita and Pickled Vegetables