Copycat Subway Tuna Sandwich Recipe

Why You’ll Love This Recipe

• Spot-on deli nostalgia: creamy, lemon-kissed tuna with the classic oil–vinegar finish.
• Fast and foolproof: 15 minutes of prep, pantry-friendly staples.
• “Your way” toppings, just like the sandwich shop line but fresher and more generous.
• Budget-friendly lunch or light dinner that tastes like a treat.

Grocery List

• Produce: Lemon, Roma tomato, red onion, iceberg lettuce, dill pickles
• Dairy: Optional sliced provolone or American cheese for a melt
• Pantry: Canned tuna in water, mayonnaise, Italian sub rolls, red wine vinegar, extra-virgin olive oil, dried oregano, kosher salt, black pepper

Full Ingredients

Tuna Salad (for 2 sandwiches)

• 2 (5 oz/142 g) cans tuna in water, drained very well (about 8 oz/225 g drained weight total)
• 1/3 cup (75 g) mayonnaise
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Sandwich Fixings

• 2 Italian sub rolls (6-inch each), split lengthwise
• 2 cups (80 g) shredded iceberg lettuce
• 1 medium Roma tomato, thinly sliced (8–10 slices), patted dry
• 1/2 small red onion, very thinly sliced into rings or half-moons
• 12–16 dill pickle chips
• Optional: 2 slices provolone or American cheese

Oil & Vinegar Drizzle

• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon dried oregano
• Pinch kosher salt

Step-by-Step Instructions

Step 1: Drain and fluff the tuna

Open the tuna and tip it into a fine-mesh sieve. Press firmly with the back of a spoon to expel as much liquid as possible. For ultra-flaky texture, lay the tuna between two layers of paper towel and gently press again. Transfer to a bowl and break it into fine flakes with a fork.

Step 2: Mix a creamy, lemony salad

Add the mayonnaise, lemon juice, salt, and pepper to the flaked tuna. Fold gently until evenly coated but still fluffy—avoid smashing the flakes. Taste and adjust salt or lemon. Chill for 5 minutes to hydrate and set; this makes it easier to mound.

Step 3: Prep the crisp toppings

Shred the iceberg lettuce into fine ribbons. Slice the tomato and pat the slices dry with paper towels to limit sogginess. Slice the red onion as thinly as possible, and set out the pickle chips. Keep everything cold and crisp until assembly.

Step 4: Toast the rolls (optional but recommended)

Preheat the oven to 400°F (204°C). Arrange the split rolls, cut-sides up, on a baking sheet. Toast for 2–3 minutes until the edges are lightly golden and the interiors warm but still soft. If adding cheese, place a slice on the bottom half during the last 30–60 seconds to gently melt.

Step 5: Build the base and mound the tuna

Whisk together the vinegar, oil, oregano, and a pinch of salt. Lightly brush or drizzle a little of the vinegar mixture onto the cut sides of the rolls for flavor without sogginess. Evenly divide the tuna salad between the rolls and mound it high down the center from end to end.

Step 6: Finish “your way” and serve

Top the tuna with a generous handful of shredded lettuce, then tomato slices, red onion, and pickle chips. Drizzle the remaining oil and vinegar over the veggies and sprinkle a pinch more oregano if you like. Close the sandwiches, press gently, slice each on the diagonal, and serve immediately.

Pro Tips

• Drain like a pro: Press tuna in a sieve and again with paper towels for the fluffiest texture.
• Keep the lettuce icy-cold: Crisp lettuce makes the sandwich feel lighter and fresher.
• Pat tomatoes dry: A quick blot keeps the roll from getting soggy.
• Layer smart: Tuna on the bottom, crisp veg on top, then the oil–vinegar drizzle over the veggies for the best bite and structure.
• Season the drizzle: A pinch of oregano and salt in the oil–vinegar brings the deli-shop vibe.

Variations

• Spicy Kick: Add 1–2 teaspoons finely chopped pickled jalapeños to the tuna or drizzle with hot sauce.
• Cheesy Melt: Add provolone or American and toast until melty under a 400°F oven or broiler.
• Whole-Grain Swap: Use whole-wheat rolls or make it a salad bowl over shredded lettuce with croutons.

Storage & Make-Ahead

Prepared tuna salad keeps in an airtight container in the refrigerator for up to 3 days. For best texture, assemble sandwiches just before serving. You can wash and shred lettuce, slice onions, and make the oil–vinegar mixture up to 24 hours ahead. Store rolls at room temperature in a bag; avoid refrigerating bread, which stales it quickly.

Nutrition (per serving)

Approximate for one 6-inch sandwich with toppings and oil–vinegar: 650 calories; 37 g fat; 47 g carbohydrates; 34 g protein; 3 g fiber; 980 mg sodium.