This Tuna Sub-in-a-Tub is how I get my deli tuna sub fix—creamy tuna, crunchy veggies, and no bread required.
I’ve been testing this easy tuna tub-in-a-sub recipe over the past few weeks. It has all the classic flavors of an Italian sub, minus the bread. I shared it with my private Skinnytaste community first while I worked on getting the nutritional info and photos ready for my blog. If you want early access to my recipes, join for free today. Here are more reasons to try this meal prep-friendly lunch.
Quick: Ready in about 15 minutes. Just chop and mix!
Low-carb, protein forward lunch that keeps you energized all afternoon.
Customizable: Swap out toppings with whatever you like.
Ingredients You’ll Need
The ingredients are divided into two sections: tuna salad and sub-in-a-tub salad.
Tuna Salad
Tuna: Buy tuna in water, such as Starkist or Bumble Bee, and drain it before mixing with the other ingredients.
Celery and Red Onion for crunch.
Chopped Broccoli for fiber and extra nutrition.
Mayonnaise for creaminess
Red Wine Vinegar’s acidity balances the richness of the mayo.
Italian Sub Salad
Lettuce: I recommend romaine or butter lettuce. Wash and dry it, then finely chop it.
Tomato: Slice a vine-ripened tomato.
Tangy Ingredients: Use either pepperoncini or banana peppers. I also like to add sliced pickles.
Sliced Red Onions for crunch
Sub-in-a-tub Dressing: Keep it simple with a classic vinaigrette made with olive oil, red wine vinegar, and dried oregano.
How to Make a Tuna Sub-in-a-Tub
This is one of those easy recipes where all you need to do is chop a few ingredients and combine everything. Check the recipe card at the bottom for printable directions.
Prepare the tuna salad by combining all the ingredients in a bowl.
Make the chopped sub salad: Divide the lettuce between two bowls, then top with all the salad ingredients. Drizzle with vinegar and oil and season with oregano.
Variations
Tuna: Swap it with canned salmon. If you don’t like fish, try it with shrimp, deli turkey or ham, or diced chicken breasts.
Tuna salad without mayo: Use mashed avocado or Greek yogurt for a creamy, dairy-free alternative, or olive oil and red wine vinegar for a lighter option. You can also use tuna packed in olive oil if you’re skipping the mayo.
Vegetarian sub-in-a-tub: Sub my vegan tuna salad made with chickpeas for a plant-based protein.
Vinegar: Substitute white wine, white balsamic, or apple cider vinegar. You could also use the brine from the pepperoncini/banana peppers or lemon juice.
Make it tangier and add Dijon mustard to the tuna.
Lettuce: Substitute spinach, little gem, or iceberg lettuce.
Tomato: Try it with cherry or grape tomatoes or sun-dried tomatoes.
Don’t like pepperoncini or banana peppers? Replace them with artichoke hearts, giardiniera, or any type of olive. Or make it spicy and add pickled jalapeños.
Boost the protein: Add turkey, or shredded mozzarella or provolone.
Add more vegetables, like diced cucumbers, avocado, or bell peppers.
Herbs: Swap dried oregano with fresh basil or oregano.
Serving Suggestions
This tuna sub salad is a filling lunch, but if you want more, add some whole grain bread, crackers or serve it with yogurt and fruit.
How to Meal Prep
Make more: Double or triple the recipe if you’re feeding more people. The tuna salad will last up to 3 days in the refrigerator.
Portion ingredients into single-serve containers for on-the-go meals.
Store the tuna salad, tomatoes, banana peppers, pickles, and red onion in one container, and the dressing ingredients in another. Keep the lettuce in a larger container lined with a paper towel to absorb moisture and keep the greens fresh and crisp.
Before eating, add the toppings and dressing to the lettuce container and toss.
More Simple Lunch Recipes You’ll Love
Check out these five fast and easy lunch recipes for more inspiration!
Italian Sub Broccoli Salad
Tuna Egg Salad
Italian Tuna and Brown Rice Salad
Classic Chicken Salad
White Bean Salad
Tuna Sub-in-a-Tub
6
Cals:265
Protein:16.5
Carbs:9
Fat:19
Fiber:4
This Tuna Sub-in-a-Tub delivers all the flavor of a deli tuna sub, served up in a simple, satisfying bowl.
Course: Lunch, Meal Prep
Cuisine: American
Prep: 15 minutesmins
Cook: 0 minutesmins
Total: 15 minutesmins
WW Points
Yield: 2servings
Serving Size: 1tub
Ingredients
Tuna Salad:
5 ounce can light tuna , in water, drained
¼ cup celery , chopped
¼ cup red onion , chopped
¼ cup broccoli florets , chopped
3 tablespoons mayonnaise , I like Hellmann’s
1 teaspoon red wine vinegar
Tub:
3 cups shredded lettuce , such as Romaine or Butter
1 vine ripe tomato , sliced
½ cup banana peppers , or pepperoncini, drained (or more to taste)
red onion , a few thin slices
8 slices dill pickles , optional
1 teaspoon olive oil
1 teaspoon red wine vinegar , or more to taste
dried oregano, to taste
Instructions
Combine tuna salad ingredients in a bowl.
In 2 bowls divide the lettuce, top with tuna salad, sliced tomato, banana pepper, onion and pickles, if using. Drizzle with red wine vinegar and olive oil, sprinkle with oregano.
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