Keto Classic Tuna Sub
Say hello to sandwich bliss with the Keto Classic Tuna Sub, a low-carb take on a lunchtime favorite! This recipe brilliantly swaps traditional bread for homemade almond flour sub rolls, combining impeccable flavor and keto-friendly ingredients. Freshly baked, golden rolls are filled with a creamy, zesty tuna salad featuring canned tuna, crisp celery, tangy dill pickle, and a touch of lemon juice for brightness. Finished with vibrant layers of shredded lettuce and juicy tomato slices, this guilt-free sub is perfect for satisfying cravings while sticking to your ketogenic lifestyle. It’s quick to prepare, packed with protein, and makes for a delightful meal that’s as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 2 cans canned tuna in water
- 4 tablespoons mayonnaise
- 1 large celery stalk
- 0.25 medium red onion
- 1 tablespoon lemon juice
- 0.5 medium dill pickle
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 2 items large eggs
- 4 tablespoons unsalted butter
- 1 cup shredded lettuce
- 1 medium sliced tomatoes
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, baking powder, and xanthan gum.
Melt the unsalted butter in a small bowl in the microwave or a small saucepan on the stove.
In a large bowl, whisk together the melted butter and eggs until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
Divide the dough into two portions and shape into long sub rolls. Place on the prepared baking sheet.
Bake the sub rolls in the preheated oven for 12-15 minutes, or until golden brown and firm to touch. Let cool slightly.
While the buns are baking, prepare the tuna salad. Drain the canned tuna and place it in a mixing bowl.
Chop the celery and dill pickle finely, and dice the red onion.
Add the chopped celery, onion, and pickle to the tuna. Stir in the mayonnaise and lemon juice.
Season the tuna mixture with salt and black pepper to taste.
Once the sub rolls are slightly cooled, slice them horizontally to open them for filling.
Start with a layer of shredded lettuce on each bun bottom, followed by the sliced tomatoes.
Top with half of the tuna mixture on each sub.
Close the buns, cut each sub in half if desired, and serve.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 3232 mg | 140% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 10.9 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 592 mg | 46% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1306 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
