Tuna Bahn Mi


  • 4 oz. package of shredded carrots
  • 2 tsp. sugar
  • 2 tbsp. vinegar
  • 2 tbsp. canned chipotle peppers (minced)
  • 1/2 cup mayonnaise 
  • 3 5 oz. cans of tuna (drained and flaked)
  • 1/4 cup lime juice
  • 4 oz. can diced green chilies (drained)
  • 2 1/2 tbsp. Asian fish sauce
  • 12 in. French baguette


  1. In a medium sized bowl, place 4 oz. of packaged, shredded carrots. Dissolve 2 tsp. of sugar in 2 tbsp. of vinegar and then pour over the carrots. Mix well and set aside so the flavors can blend.
  2. Mince 2 tbsp. of canned chipotle peppers and place them in small bowl. Mix in ½ cup of mayonnaise.
  3. In a medium bowl, mix 3-5 oz. cans of tuna (drained and flaked), ¼ cup of lime juice (freshly squeezed), 1-4 oz. can of drained diced green chilies and 2½ tbsp. Asian fish sauce.
  4. Cut lengthwise 1-12 inch deli style French baguette (preferably whole wheat/grain) in half. Spread the chipotle mayonnaise on both sides. Top 1 side with the tuna mixture and then lightly pepper. Sprinkle 1 tbsp. of chopped fresh cilantro (optional) over the tuna and then top with the carrot mixture (drained); and, then place the other ½ of the baguette back on top.
  5. Serve each plate with 1/4th of the sandwich alongside a large piece of melon or 1 fresh peach (sliced) topped with ½ cup of nonfat vanilla Greek yogurt.


Tips: The tuna mix works well in wraps too. Try serving them chilled or even warmed a bit in the microwave.

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