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Oma's Best Tuna Salad Recipe

My best Tuna Salad recipe, aka Thunfischsalat, is so easy to make and great on German rye bread, fresh buns, or toast. Now, this isn't your ordinary tuna salad recipe -- you know, canned tuna with mayo. No, it's much, much different. 

Along with the mayonnaise, there's onions, pickles, and hard boiled eggs. Seasoned with fresh lemon juice, it's a tuna salad sandwich like you've never had.

Servings:

Makes 4 servings

Ingredients:

• 2 (170g) cans tuna, drained
• 1 small onion, diced
• 2 dill pickles, diced
• 2 hard-boiled eggs, diced
• 1 lemon, juiced 
• 6 tablespoons mayonnaise

Instructions:

1. Mix everything together in a bowl.
2. Spread thickly on buttered bread or buns.

Notes/Hints:

• Don't have a fresh lemon? Use bottled lemon juice. About two to three tablespoons equals 1 lemon.
• Presently, our tuna cans in Canada are 170 grams, which equals almost 6 ounces. If your cans are a bit smaller, that shouldn't matter to this recipe, other than you may want to use a bit less lemon juice. 
• I always have hard boiled eggs in the fridge. That way I'm ready to quickly use them whenever I need.

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02.18.2024 revision update