Tuna Sub-in-a-Tub – Skinnytaste

This Tuna Sub-in-a-Tub is how I get my deli tuna sub fix—creamy tuna, crunchy veggies, and no bread required.

Tuna Sub-in-a-Tub

I love turning deli sandwiches into bowls and salads, and this Jersey Mike’s inspired Tuna Sub-in-a-Tub and my Italian Sub Salad are two I make on repeat. If you enjoy a good deli tuna sub but don’t always want the bread, this one’s for you. I prepare my tuna salad with all the classic flavors and load it up with crunchy veggies, then serve it in a bowl over lettuce, topped with tomatoes, banana peppers, oregano, and a drizzle of oil and vinegar. It’s a low-effort lunch that’s perfect for meal prep or busy days and one of many easy meals in my collection of canned tuna recipes.

Why This Recipe Works

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.

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.

1. Prepare the tuna salad by combining all the ingredients in a bowl.
2. 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!