Thun Salat German Tuna Salad
Discover the fresh and flavorful charm of Thun Salat, an authentic German tuna salad that's a perfect harmony of savory and tangy flavors. This recipe combines tender chunks of canned tuna, creamy hard-boiled eggs, and crisp vegetables like cherry tomatoes, cucumbers, and red onions for irresistible texture and balance. Highlighted by the bold kick of German mustard and a zesty white wine vinegar dressing, this salad is finished with a sprinkle of fresh parsley for an herby touch. Ready in just 25 minutes, it’s versatile enough to serve as a light lunch, a refreshing side, or as a standalone meal accompanied by crusty bread or boiled potatoes. Packed with protein and bursting with flavor, this Thun Salat is an easy-to-make dish that brings a taste of Germany straight to your table!
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Recipe Information
Ingredients
- 2 cans (solid in water, drained) canned tuna
- 3 large hard-boiled eggs
- 1 small red onion
- 5 pieces mini pickles (cornichons)
- 1 cup (halved) cherry tomatoes
- 1 small cucumber, diced
- 3 tablespoons mayonnaise
- 1 tablespoon German mustard (medium-spicy)
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Begin by hard boiling the eggs. Place the eggs in a small pot, cover them with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for 9-10 minutes. Once done, transfer the eggs to a bowl of ice water to cool, then peel and chop them into small pieces.
While the eggs are boiling, prepare the vegetables. Finely dice the red onion, chop the mini pickles into thin slices, halve the cherry tomatoes, and dice the cucumber into small pieces.
Drain the canned tuna and flake it with a fork into large pieces in a mixing bowl.
In a small bowl, whisk together the mayonnaise, German mustard, white wine vinegar, olive oil, salt, and black pepper until smooth and creamy. Adjust seasoning to taste, if needed.
Add the prepared vegetables (red onion, pickles, cherry tomatoes, and cucumber) to the bowl with the tuna, then gently fold in the chopped eggs.
Pour the dressing over the tuna mixture and gently toss everything together until evenly coated. Be careful not to break up the tuna too much.
Sprinkle fresh parsley over the salad and give it one final toss.
Serve the Thun Salat immediately or chill it in the refrigerator for 15-20 minutes for the flavors to meld together. Enjoy it as a standalone dish, with crusty bread, or alongside boiled potatoes.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 662 mg | 220% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.7 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 991 mg | 21% | |
*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.
