In the tuna bathtub – Skinny Taste

This Tuna Sub-in-a-Tub is how you get your deli tuna sub fix with creamy tuna, crunchy veggies, and no bread required.

tuna bath

I love turning deli sandwiches into bowls and salads. Jersey Mike’s inspired Tuna Sub-in-a-Tub and Italian Sub Salad are two things I make over and over again. If you love a good deli tuna sub but don’t want to eat bread all the time, this is for you. I prepare a tuna salad in all the classic flavors, top it with crunchy vegetables, then place it in a bowl and top the lettuce with tomatoes, banana peppers, oregano, and a drizzle of oil and vinegar. It’s an easy lunch that’s perfect for meal prep or a busy day, and one of many easy meals in our collection of canned tuna recipes.

Why this recipe works

I’ve been testing out this easy canned tuna recipe for the past few weeks. It has all the classic flavors of an Italian sub, minus the bread. While I was preparing nutritional information and photos for the blog, I first shared them with my personal Skinnytaste community. If you want early access to my recipes, sign up for free now. Here are more reasons to try this meal prep-friendly lunch:

• fast: It’s ready in about 15 minutes. Just chop and mix!
• Low-carb, protein-forward lunch Keeps you energized all afternoon.
• Customized: Change with toppings of your choice.

How to Make a Tuna Bath

This is one of those easy recipes that just requires chopping a few ingredients and combining everything. Check out the recipe card below for printable instructions.

1. Prepare the tuna salad by mixing it. All ingredients in a bowl.
2. Make the Chopped Sub Salad: Divide the lettuce between two bowls and top with all the salad ingredients. Drizzle with vinegar and oil and season with oregano.

strain

• tuna: Try switching to canned salmon. If you’re not a fan of fish, try it with shrimp, deli turkey, ham, or shredded chicken breast.
• Tuna salad without mayonnaise: For a creamy, dairy-free alternative, use mashed avocado or Greek yogurt, or for a lighter option, use olive oil and red wine vinegar. If you omit the mayonnaise, you can use tuna wrapped in olive oil.
• Vegetarian Bath: Serve this vegan tuna salad made with chickpeas for some plant-based protein.
• vinegar: Substitute white wine, white balsamic, or apple cider vinegar. You can also use a brine of pepperoncini/banana peppers or lemon juice.
• Make it more resilient Add Dijon mustard to tuna.
• lettuce: Substitute with spinach, mini gems, or iceberg lettuce.
• tomato: Serve with cherry tomatoes, grape tomatoes, or sun-dried tomatoes.
• Don’t like pepperoncini or banana peppers? Replace with artichoke hearts, giardiniera, or any type of olive. Or make it spicy and add some pickled jalapenos.
• Protein boost: Add turkey or shredded mozzarella or provolone.
• Add more vegetablesLike chopped cucumber, avocado or green pepper.
• Hub: Replace dried oregano with fresh basil or oregano.

offer suggestions

This tuna sub salad is a filling lunch, but if you’re craving more, add whole grain bread, crackers, or serve with yogurt and fruit.

How to prepare meals

• Make more: To feed more people, double or triple the recipe. Tuna salad can be stored in the refrigerator for up to 3 days.
• part material Place in disposable containers for meals on the go.
• store Place the tuna salad, tomatoes, banana peppers, pickles, and red onion in one container and the dressing ingredients in another container. Store lettuce in a large container lined with paper towels to absorb moisture and keep the greens fresh and crunchy.
• Before eatingAdd toppings and dressing to the lettuce container and mix.

More Simple Lunch Recipes You’ll Love

check these out Five quick and easy steps Lunch recipes for more inspiration!