Description
A fresh and simple Tuna Sub-in-a-Tub combines light tuna mixed with crisp vegetables and mayonnaise, served on a bed of shredded lettuce with tangy banana peppers and dill pickles for a low-carb, quick, and delicious lunch option.
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 (Hellmann's recommended)
- 1 teaspoon red wine vinegar
Salad Base and Toppings
- 3 cups shredded lettuce (Romaine or Butter lettuce)
- 1 vine ripe tomato (sliced)
- ½ cup banana peppers or pepperoncini (drained, or more to taste)
- A few thin slices red onion
- 8 slices dill pickles (optional)
Dressing and Seasoning
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar (or more to taste)
- Dried oregano, to taste
Instructions
- Prepare the Tuna Salad: In a medium bowl, combine the drained light tuna with chopped celery, red onion, broccoli florets, mayonnaise, and 1 teaspoon of red wine vinegar. Mix thoroughly until all ingredients are well incorporated to create the tuna salad.
- Assemble the Salad Bowls: Divide the shredded lettuce evenly between two bowls. Spoon the prepared tuna salad on top of the lettuce in each bowl. Add sliced tomato, banana peppers, thin slices of red onion, and dill pickles if using, layering them attractively on top of the tuna salad.
- Dress and Season: Drizzle each assembled bowl with 1 teaspoon of olive oil and 1 teaspoon of red wine vinegar (adjust more to taste). Finally, sprinkle dried oregano over the bowls to add a fragrant herbal note. Serve immediately for best freshness.
Notes
- For a lighter version, substitute the mayonnaise with Greek yogurt.
- Adjust the amount of banana peppers according to your preferred level of tanginess or spice.
- Dill pickles are optional but add a nice crunch and flavor contrast.
- This recipe is naturally low-carb and suitable for those avoiding bread.
- Make sure to drain the canned tuna well to avoid sogginess.
