Tuna Sub-in-a-Tub

Name: Tuna Sub-in-a-Tub Bowl
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 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; 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

Jump to ingredients

Tuna Sub-in-a-Tub is a bowl-based take on the classic deli tuna sandwich, combining creamy tuna salad with crisp lettuce, tomato, peppers, and pickles for a satisfying, bread-free meal.

More like this:🌍American 🥗Pescatarian 🏷️Italian tuna salad 🏷️Meal prep

Total

15 min

Servings

2

Recipe Source

View original recipe

From Skinnytaste

Was this recipe helpful?

Tips & Notes

Pro tips

Drain the canned tuna thoroughly and press it gently with a fork to remove excess moisture, preventing a watery salad.
Chop vegetables finely and evenly so they distribute throughout the tuna salad and don't overpower each bite.
Add the dressing (mayo and vinegar) just before assembly to keep the lettuce crisp; store dressed tuna salad and fresh toppings separately if prepping ahead.
Layer the lettuce as a base to create structure and catch juices, then top with tuna salad in the center for easy eating.

Substitutions

Light tuna → albacore tuna or canned salmon (adjust flavor profile slightly; salmon is richer)
Banana peppers → pepperoncini, roasted red peppers, or jalapeños (use fresh for crunch or jarred for tang)
Romaine or butter lettuce → iceberg, spinach, or mixed greens (spinach will soften faster)
Celery and broccoli → diced cucumber, bell pepper, or radish (maintains crunch and freshness)

Storage & make-ahead

Store assembled bowls in an airtight container in the refrigerator for up to 1 day; keep the tuna salad and fresh toppings separate to prevent sogginess.

Common Questions

Can I make the tuna salad ahead of time?

Yes. Combine the tuna, celery, red onion, broccoli, mayo, and red wine vinegar up to 1 day ahead and store in an airtight container in the refrigerator. Assemble the bowls with fresh lettuce and toppings just before serving.