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Recipe by Naomi Nachman

Tuna Banh Matzo

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Tuna Banh Matzo
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
30 Minutes
Diets
- Pescatarian

When I had my first Banh Mi sandwich — a Vietnamese staple, with a grilled protein, a creamy sauce, and pickled vegetables — I knew I had to make a Pesach version. This “sandwich” is sensational!

Ingredients

Tuna Banh Matzo

  • 2 slices fresh tuna, 3/4 inch thick

  • kosher salt

  • pepper

  • 2 tablespoons vegetable oil

  • few sheets of Yehuda Matzo

Curry-Lime Mayonnaise

  • 1 teaspoon curry (see note)

Directions

1.

Place tuna on a cutting board. Season both sides well with salt and pepper.

2.

Preheat a skillet over high heat; add oil, then sear tuna for one to two minutes on each side. Once cooled, slice into quarter-inch slices.

3.

To assemble, spread matzo with a nice amount of Curry Lime Mayonnaise (recipe follows).

4.

Add a layer of sliced tuna; top with Gefen pickled beets. You can also add cilantro, and for a hotter flavor add sliced fresh jalapeño.

Prepare the Curry Lime Mayonnaise

1.

In a bowl, whisk all ingredients together; set aside.

Notes:

You can get Kosher for Passover curry, but if you can’t find it you can substitute it for Kosher for Passover cumin, chili powder, or mix with some sriracha.

Recipe tags

kosher for passover naomi nachman Pesach sandwiches The Aussie Gourmet Vietnamese
Tuna Banh Matzo

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