Ingredients:

  • 2 cans (140 g each) tuna in water, well drained
  • 1/3 cup (75 g) mayonnaise
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1 teaspoon (2 g) dried oregano
  • 1/2 teaspoon (1 g) garlic powder
  • 1/4 teaspoon (0.7 g) freshly ground black pepper
  • 1/3 cup (30 g) finely grated Parmesan
  • 1/4 cup (40 g) finely diced red onion
  • 1/3 cup (50 g) diced roasted red peppers, drained and patted dry
  • 1/4 cup (40 g) finely chopped mild pepperoncini, drained
  • 1 celery stalk (40 g), finely diced
  • 4 hoagie or sub rolls (about 15 cm / 6 in each)
  • 4 slices (115 g) provolone cheese
  • 1 cup (45 g) shredded iceberg lettuce
  • 1 medium tomato (170 g), thinly sliced

Instructions:

  1. Place the diced red onion in a small bowl of cold water for 10 minutes. Drain and pat dry.
  2. Cut the celery, roasted red peppers, and pepperoncini into roughly 6 mm (1/4 in) pieces.
  3. Tip the tuna into a fine-mesh strainer and press gently with a fork or the back of a spoon for about 1 minute. Pat any remaining moisture away with paper towels.
  4. In a small bowl, whisk the mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, black pepper, and Parmesan until smooth and evenly speckled.
  5. Flake the tuna into a large bowl. Add the dressing, onion, roasted red peppers, pepperoncini, and celery. Fold with a spatula until just combined, leaving flakes visible.
  6. Cover the bowl and refrigerate for 1 hour.
  7. Split the rolls and place them cut side up under a broiler for 1 to 2 minutes, until the edges turn golden and crisp. Watch closely, as they can darken quickly.
  8. Spread about 1/3 cup of tuna mixture on the bottom half of each roll. Top each with 1 slice of provolone, a handful of shredded lettuce, and 2 or 3 tomato slices. Close the roll and serve.