Tuna Banh Mi

An elegant twist on a classic comfort food, this Tuna Banh Mi combines savory tuna steak with fresh, crunchy vegetables and a creamy, tangy sauce, all nestled in a soft hoagie roll. Perfect for a quick yet satisfying meal that feels gourmet.

All nutrition facts are AI generated and approximate.

Ingredients

Sandwich

• 1 (12 oz) tuna steak
• 3 Tbsp olive oil
• 2 Tbsp butter
• 3 cloves garlic
• 1 (8 oz) package Havarti cheese, sliced
• 4 hoagie rolls

Sauce

• 3 mini cucumbers
• 1 large carrot, julienned and cut into 1½ inch lengths
• 2 green onions, chopped
• ¼ cup sour cream
• ¼ cup mayonnaise
• 3 Tbsp horseradish
• 3 Tbsp lemon juice
• 1 clove garlic
• ¼ tsp salt
• ¼ tsp pepper

Directions

1. In a medium bowl, whisk together sour cream, mayonnaise, horseradish, lemon juice, garlic, salt, and pepper.
2. Add cucumbers, carrot, and green onions. Toss to coat and refrigerate until ready to serve.
3. Preheat oven to 425°F. Line two cookie sheets with foil (enough space for 4 open-faced hoagies).
4. Heat olive oil and butter in a large skillet over medium-high heat.
5. Once hot, sear tuna steaks for about 1 minute per side. Tuna will remain raw in the center.
6. Remove tuna from skillet. Take skillet off heat and stir in garlic.
7. Open hoagie rolls face-up on cookie sheets. Brush with garlic butter-oil mixture.
8. Layer Havarti slices across each roll.
9. Slice tuna into thin strips and place in center of each roll.
10. Bake for 8 minutes until cheese is melted and edges are golden.
11. Transfer to plates, top with chilled sauce, and enjoy!

Notes

• Sear briefly: Just 1 minute per side keeps the tuna center rare and tender.
• Sauce first: Make the creamy vegetable sauce ahead so the flavors meld while you cook.
• Slice thin: Cut the seared tuna into thin strips against the grain.
• Cheese swap: Havarti melts smoothly, but any mild melting cheese works.
• Toast the rolls: Brushing with the garlic butter-oil adds flavor and keeps the bread sturdy.

Why This Works

• Quick sear: High heat browns the tuna’s exterior while leaving the inside moist and rare.
• Off-heat garlic: Stirring garlic into the hot skillet away from the burner mellows it without burning.
• Creamy-tangy sauce: Sour cream, mayo, horseradish, and lemon balance the rich fish with brightness and bite.
• Fresh crunch: Cucumber and carrot cut through the melted cheese and tuna for contrast.