Serves 4
45 min
Deconstructed Ahi Tuna Bánh Mi
Recipe GLPRc134dfbeb3cb3e
A fresh, vibrant take on the Vietnamese bánh mi sandwich, served as an elegant composed plate. Seared rare ahi tuna, crisp pickled vegetables, peppery arugula, and a spicy sriracha mayo come together for a light yet satisfying meal with bold Southeast Asian flavors.
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Ingredients
4 oz sushi-grade ahi tuna
1 large carrot, julienned
1 daikon radish, julienned
1/2 cup rice wine vinegar
1 tbsp kosher salt
1 cup water
1/4 cup sugar
1/4 cup ponzu sauce
3 tbsp mayonnaise, preferably Kewpie
3 tbsp sriracha
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp fresh lime juice
4 cups arugula or bitter greens
1/4 cup fresh cilantro, chopped
1 english cucumber, sliced lengthwise
1 jalapeño, sliced
1 scallion, thinly sliced
1 baguette, sliced diagonally
Salt and pepper to taste
Directions
At least 2 hours before serving (or up to a full day ahead for best flavor), prepare the pickled vegetables. In a medium bowl, combine the julienned carrot and daikon with the rice wine vinegar, kosher salt, water, and sugar. Stir until the salt and sugar dissolve. Cover and refrigerate, allowing the vegetables to pickle for at least 2 hours.
Place the ahi tuna in a shallow bowl or sealable plastic bag and pour the ponzu sauce over it. Marinate for at least 10 minutes at room temperature.
While the tuna marinates, prepare the sriracha mayo. In a small bowl, whisk together the mayonnaise and sriracha until well combined. Set aside.
In another small bowl, whisk together the white wine vinegar, lime juice, and olive oil. Season with salt and pepper to taste. Set aside.
Heat a nonstick skillet over high heat until very hot, about 2 minutes. Remove the tuna from the ponzu marinade and pat dry with paper towels. Place the tuna in the hot skillet and sear for 1 to 2 minutes on each side, depending on your preference for rarity (the center should remain rare). Transfer to a cutting board and let rest for 1 minute, then slice thinly against the grain.
In a large bowl, toss the arugula and cilantro with the vinaigrette until lightly coated. Arrange the dressed greens on serving plates or a large platter.
Arrange the sliced cucumber, seared tuna slices, jalapeño slices, and scallion slices on each plate around the greens. Place a generous portion of pickled carrot and daikon in the center of each plate.
Serve the composed plates alongside the baguette slices and sriracha mayo on the side, allowing each diner to assemble their own bánh mi elements as desired.
