Cook the Book: Jersey Shore Tuna Sub

And today's Cook the Book recipe is for a Jersey Shore Tuna Sub. When I visit the Jersey Shore, subs somehow make it into my hands as if by magic--that is, unless the seagulls on the boardwalk (which are ruthlessly aggressive) steal them. This sub is one that both they and I would enjoy.

Like all the Cook the Book recipes this week, this one comes from Jasper White's Summer Shack Cookbook.

Jersey Shore Tuna Sub

Cook the Book: Jersey Shore Tuna Sub

About This Recipe

Yield:4 regular subs or 16 mini subs


  • 1 French baguette or 4 submarine rolls Tuna Salad (recipe follows)
  • 2 to 3 three pickled hot cherry peppers, chopped (optional)
  • 1/4 head iceberg lettuce, finely shredded (chiffonade; about 1 1/2 cups)
  • 1/3 small red onion, cut into paper-thin rounds and separated into rings
  • 1 to 1 1/2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 medium ripe tomato (7 ounces), halved lengthwise and cut into very thin slices
  • Tuna Salad
  • - makes 2 cups, enough for 4 regular subs or 16 mini subs -
  • Ingredients
  • Two 6-ounce cans solid white tuna in oil or water
  • 1 small dill pickle spear, cut into 1/8-inch dice (2 tablespoons)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced onion
  • 2 teaspoons capers, chopped (optional)
  • Kosher or sea salt
  • About 1/2 teaspoon freshly ground black pepper


  1. 1

    1. Preheat oven to 375°F

  2. 2

    2. Split the baguette open with a serrated knife, cutting completely through. Put the two halves back together; heat in oven until toasty, with crust well crisped. Or split the rolls and toast them. Let cool a few minutes before assemblin

  3. 3

    3. Spread tuna salad evenly over bottom half of baguette (or rolls) with a tablespoon, pressing it down gently to cover bread completely. Sprinkle the chopped hot peppers, if using, over tuna to suit your taste.

  4. 4

    4. Spread the lettuce over top half of baguette (or rolls), sprinkle the onion rounds evenly over lettuce, and drizzle with the olive oil. Tap the vinegar from a measuring spoon over the lettuce. Sprinkle lightly with salt and pepper. Arrange the tomatoes over lettuce. Lift bottom half of baguette carefully over top half; turn sub right side up.

  5. 5

    5. To cut the baguette, insert toothpicks along its length, and slice it into individual sandwiches with a serrated knife. Or, for a party snack, you can insert 16 toothpicks and cut the sub into 1-inch sections.

  6. 6

  7. 7

    1. Drain the tuna well and transfer to a mixing bowl. Add the mayonnaise and combine very well, using a large fork to mash and whip the tuna into a smooth mix. Add the celery, pickle, lemon juice, onion, and capers, if using. Stir to combine. Season with salt (not always needed) and pepper.

  8. 8

    2. Transfer the salad to a plastic container with a lid and chill thoroughly. The salad keeps for 2 or 3 days in the refrigerator.

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