This Tuna Sub-in-a-Tub is my go-to when I want the flavor of a deli tuna sub without the bread: creamy tuna salad, crisp vegetables, tangy peppers, and a bright oil-and-vinegar finish served over shredded lettuce.
Tuna Sub-in-a-Tub
I love converting deli sandwiches into salads and bowls. This Tuna Sub-in-a-Tub is inspired by the classic deli tuna sub: tuna mixed with celery, red onion and a touch of mayo, paired with crisp shredded lettuce, sliced tomato, pickled peppers and a simple oregano vinaigrette. It’s quick to make, adaptable to your pantry, and ideal for meal prep or a no-fuss weekday lunch.
Why This Recipe Works
I tested this easy tuna tub recipe several times until the balance of creamy tuna and bright, tangy toppings felt just right. It captures the familiar flavors of an Italian-style deli tuna sub but served in a bowl for a lower-carb option. The components are flexible, so you can swap ingredients to suit what you have on hand.
- Fast: Ready in about 15 minutes — chop, mix and assemble.
- Low-carb and protein-forward: A satisfying lunch that helps keep energy steady into the afternoon.
- Customizable: Easily swap the tuna or adjust toppings and dressings to your taste.
Ingredients You’ll Need
The ingredient list is divided into two parts: the tuna salad itself and the salad “tub” that mimics an Italian sub.
Tuna Salad
- Tuna: Canned light tuna in water, drained (about a 5-ounce can).
- Celery and red onion: Finely chopped for crunch.
- Broccoli florets: Finely chopped for fiber and texture.
- Mayonnaise: For creaminess; adjust amount to taste.
- Red wine vinegar: A splash brightens and balances the mayo.
Italian Sub Salad (the Tub)
- Lettuce: Romaine or butter lettuce, washed and shredded.
- Tomato: One vine-ripe tomato, sliced.
- Pepperoncini or banana peppers: Drained and sliced for tang.
- Sliced red onion: A few thin rings for bite.
- Pickles: Dill slices are optional but add a nice contrast.
- Dressing: A simple mix of olive oil, red wine vinegar and dried oregano.
How to Make a Tuna Sub-in-a-Tub
This recipe is straightforward: stir together the tuna salad, chop the salad base, then assemble. It’s ideal for weeknight lunches and meal prep. Use the steps below as a printable guide for quick assembly.
- Make the tuna salad: In a medium bowl, combine drained tuna, chopped celery, chopped red onion, chopped broccoli, mayonnaise and a teaspoon of red wine vinegar. Stir until evenly mixed and taste for seasoning.
- Prepare the tubs: Divide shredded lettuce between bowls. Top each portion with the prepared tuna salad.
- Add toppings: Arrange sliced tomato, banana peppers (or pepperoncini), thin red onion slices and pickles if using. Drizzle with olive oil and extra red wine vinegar, then sprinkle with dried oregano.
- Serve: Toss gently if desired, or serve as an assembled “tub” to enjoy the layered deli-sub experience without bread.
Variations
- Swap the protein: Use canned salmon, cooked shrimp, diced cooked chicken breast, or deli turkey or ham instead of tuna.
- No-mayo option: Substitute mashed avocado or Greek yogurt, or use tuna packed in olive oil and simply dress with red wine vinegar.
- Vegetarian: Try a chickpea “tuna” salad for a plant-based version.
- Vinegar swaps: White wine, apple cider, or white balsamic work well; the brine from banana peppers or a squeeze of lemon are nice alternatives.
- Add heat or tang: Stir in Dijon mustard or use pickled jalapeños for spice.
- Different greens and tomatoes: Spinach, little gem or iceberg lettuce and cherry or sun-dried tomatoes can all be used.
- Extra mix-ins: Add cucumbers, bell peppers, avocado, fresh basil or fresh oregano for brightness.
Serving Suggestions
This salad makes a filling stand-alone lunch. If you want a bit more carbs, serve with whole-grain bread, crackers, or a side of yogurt and fruit. Add shredded mozzarella or provolone for extra heft.
How to Meal Prep
- Make extra tuna salad: The tuna mixture keeps up to 3 days refrigerated in an airtight container.
- Portion components: Pack lettuce in one container, tuna salad and toppings in another, and keep dressing separate to preserve crispness.
- Assemble to serve: Add the tuna and toppings to the greens just before eating and toss to combine.
More Simple Lunch Recipes You’ll Love
If you like this recipe, try other quick lunches such as Italian Sub Broccoli Salad, Tuna Egg Salad, Italian Tuna and Brown Rice Salad, Classic Chicken Salad, and White Bean Salad for more easy meal ideas.
Tuna Sub-in-a-Tub — Recipe Summary
Yield: 2 servings (1 tub per serving). Prep time: 15 minutes. Cook time: 0 minutes. Total time: 15 minutes.
Nutrition (per tub): Calories 265, Protein 16.5 g, Carbohydrates 9 g, Fat 19 g, Fiber 4 g, Sugar 4 g, Sodium ~334 mg, Cholesterol 34 mg.
Ingredients (short list)
Tuna Salad: 1 (5-ounce) can light tuna (drained), 1/4 cup chopped celery, 1/4 cup chopped red onion, 1/4 cup chopped broccoli florets, 3 tablespoons mayonnaise, 1 teaspoon red wine vinegar.
Tub: 3 cups shredded romaine or butter lettuce, 1 vine-ripe tomato (sliced), 1/2 cup banana peppers (drained), thin slices of red onion, optional dill pickle slices, 1 teaspoon olive oil, 1 teaspoon red wine vinegar, dried oregano to taste.
Simple Instructions
- Combine tuna salad ingredients and taste for seasoning.
- Divide lettuce between bowls and top with tuna salad and toppings.
- Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and serve.