📝 About This Recipe
This isn't your average cafeteria sandwich; it's a masterclass in texture and balanced salinity. By using high-quality albacore and a signature herb-infused dressing, we elevate a fast-food staple into a gourmet seafood experience. Crisp garden vegetables and a perfectly toasted hoagie roll provide the ultimate crunch to complement the creamy, zesty tuna filling.
🥗 Ingredients
The Tuna Base
- 10 ounces White Albacore Tuna (canned in water, thoroughly drained)
- 1/4 cup Celery (finely diced for crunch)
- 2 tablespoons Red Onion (minced and soaked in cold water for 5 mins to mellow)
- 2 tablespoons Dill Pickles (finely chopped)
The Creamy Dressing
- 1/3 cup Mayonnaise (high-quality or homemade)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Celery Salt (the secret deli ingredient)
The Assembly
- 2 pieces Hoagie Rolls (8-inch soft sub rolls)
- 1 tablespoon Unsalted Butter (softened)
- 1 cup Iceberg Lettuce (shredded very thinly)
- 1 large Roma Tomato (thinly sliced)
- 8-10 rings Banana Peppers (for a mild vinegar kick)
- 4 slices Provolone Cheese (mild and creamy)
👨🍳 Instructions
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1
Drain the canned tuna thoroughly using a fine-mesh sieve, pressing down with a fork to remove as much moisture as possible to prevent a soggy sandwich.
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2
In a medium mixing bowl, flake the tuna with a fork until it is broken down into small, uniform pieces.
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3
Add the finely diced celery, minced red onion, and chopped dill pickles to the tuna. Toss gently to combine.
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4
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, fresh dill, black pepper, and celery salt until smooth.
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5
Pour the dressing over the tuna mixture and fold it in with a spatula until every piece of tuna is lightly coated and creamy.
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6
Cover the bowl and refrigerate the tuna salad for at least 15 minutes. This allows the flavors to meld and the salad to chill.
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7
Preheat your broiler or a large skillet over medium heat. Slice the hoagie rolls lengthwise, being careful not to cut all the way through.
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8
Spread a thin layer of softened butter on the inside of the rolls and toast them until the edges are golden brown and crisp.
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9
Place two slices of provolone cheese on the bottom half of each warm roll, allowing the residual heat to slightly soften the cheese.
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10
Generously scoop the chilled tuna salad onto the cheese-lined rolls, spreading it evenly from end to end.
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11
Layer the tomato slices over the tuna, followed by the shredded iceberg lettuce and banana pepper rings.
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12
Close the sandwich, press down gently to set the layers, and slice diagonally across the middle for that classic deli presentation.
💡 Chef's Tips
Always drain your tuna until it’s nearly dry; excess water ruins the creamy emulsion of the mayo. Soaking raw onions in cold water for 5 minutes removes the 'bite' while keeping the crunch. Use shredded iceberg lettuce specifically—it provides a watery crispness that heavier greens lack. For a 'Tuna Melt' variation, place the open-faced sandwich with tuna and cheese under the broiler for 2 minutes before adding the cold veggies. Fresh dill is non-negotiable for that authentic seafood fast-food flavor profile.
🍽️ Serving Suggestions
Serve alongside kettle-cooked sea salt and vinegar chips for a punchy crunch. Pair with a cold, crisp pilsner or a sparkling lemon-lime soda. A side of creamy coleslaw or a spicy dill pickle spear completes the platter. For a lighter side, try a simple cucumber and tomato salad with a vinaigrette dressing.