📝 About This Recipe
This isn't just a sandwich; it's a nostalgic journey to the perfect seaside deli. Our recipe elevates the humble canned tuna with a sophisticated blend of crunchy aromatics, zesty lemon, and a creamy dressing that balances richness with a bright, herbal finish. Nestled in a toasted artisanal sub roll with crisp produce, this pescatarian classic proves that simple ingredients, when treated with chef-level care, create a truly gourmet experience.
🥗 Ingredients
The Tuna Base
- 10 ounces Albacore White Tuna (canned in water, thoroughly drained and flaked)
- 1/2 cup Celery (finely diced for maximum crunch)
- 3 tablespoons Red Onion (minced and soaked in cold water for 5 minutes to mellow)
- 2 tablespoons Dill Pickles (finely chopped)
The Creamy Dressing
- 1/3 cup Mayonnaise (high-quality or avocado oil based)
- 1 teaspoon Dijon Mustard (for a subtle tangy kick)
- 1/2 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Celery Salt (the secret deli ingredient)
The Build
- 2 pieces Submarine Rolls (8-inch soft Italian or hoagie style)
- 1 tablespoon Unsalted Butter (softened for toasting)
- 1 cup Iceberg Lettuce (shredded thinly (chiffonade))
- 1 large Roma Tomato (thinly sliced)
- 6-8 rings Pickled Banana Peppers (optional, for heat)
- 4 slices Provolone Cheese (mild and creamy)
👨🍳 Instructions
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1
Start by draining your tuna cans very thoroughly. Use the lid or a fine-mesh strainer to press out every drop of excess moisture to prevent a soggy sandwich.
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2
In a small bowl, soak the minced red onions in ice-cold water for 5 minutes. Drain and pat dry; this removes the harsh sulfur bite while keeping the crunch.
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3
In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, fresh dill, black pepper, and celery salt until smooth.
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4
Add the flaked tuna, diced celery, soaked red onions, and chopped pickles to the dressing bowl.
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5
Using a fork, gently fold the ingredients together. Aim for a mix that is well-incorporated but still has visible chunks of tuna; do not over-mix into a paste.
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6
Split the sub rolls lengthwise, being careful not to cut all the way through if you prefer a 'hinge' style.
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7
Spread a thin layer of softened butter on the cut sides of the bread and toast in a skillet over medium heat for 2 minutes until golden brown.
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8
Immediately place two slices of provolone cheese on the bottom half of each warm roll so the residual heat begins to soften the cheese.
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9
Generously scoop the tuna salad mixture onto the cheese-lined rolls, spreading it evenly from end to end.
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10
Layer the tomato slices over the tuna, followed by a pinch of salt and pepper on the tomatoes themselves to make the flavor pop.
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11
Top with a handful of shredded iceberg lettuce and the pickled banana peppers for a vinegary crunch.
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12
Close the sandwich, press down gently to marry the layers, and slice diagonally. Serve immediately while the bread is crisp and the tuna is cool.
💡 Chef's Tips
Always use tuna packed in water for this recipe to control the fat content and allow the dressing flavors to shine. For the best texture, chill the tuna salad in the refrigerator for 30 minutes before building the sandwich. If you like spice, add a teaspoon of chopped pickled jalapeños or a dash of hot sauce directly into the tuna mix. To avoid a soggy sub, always place the cheese or a thin layer of mayo directly against the bread to create a moisture barrier. Use iceberg lettuce specifically for that authentic 'crunch' factor that romaine or spinach can't replicate.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for the ultimate texture contrast. A crisp, cold dill pickle spear on the side is a mandatory deli tradition. Pairs beautifully with an iced tea with lemon or a light, citrusy pilsner. For a lighter side, serve with a simple vinegar-based coleslaw or a fruit salad.