Today we’ll explore a simple and delicious way to make open-faced sandwiches, a classic style of snack in Germany. Known here as the tuna egg sandwich, this preparation highlights clean, fresh flavors layered on a single slice of bread. In Germany these open sandwiches are commonly called “Stulle,” “Butterbrot,” or “belegtes Brot.” The defining detail is a thin layer of butter spread on the bread — an open sandwich without butter is unusual. This recipe follows that tradition while staying quick, healthy, and approachable. It’s a great alternative to fast food and perfect for a light lunch, picnic, or snack. Happy cooking!
Ingredients Tuna Egg Sandwich
(2 servings)
1 small–medium can white tuna (in water)
2 tbsp mayonnaise
1 tsp Dijon or German mustard
2–3 pickles (German-style pickles or French cornichons work well)
1–2 spring onions or a small handful of chives, finely sliced
2 leaves of lettuce, washed and dried
pepper and salt to taste
a small pinch of nutmeg (optional, for warmth)
1 tbsp olive oil and 1 tsp white wine vinegar (or a mild vinegar)
1 hard-boiled egg
1–2 tomatoes (firm) or 1–2 red radishes, thinly sliced
2 slices of German rye or whole-grain wheat bread, lightly buttered
Cooking Instructions Tuna Egg Sandwich
- Prepare the produce and egg. Hard-boil the egg, cool it under cold water, then peel. Wash the lettuce and pat it dry. Slice the tomatoes or radishes thinly and set aside. Finely chop the spring onion or chives and dice the pickles into small cubes.
- Make the tuna mixture. Drain the tuna and flake it into a bowl. Add mayonnaise and mustard, then fold in the diced pickles and the sliced green onion or chives. Season with a pinch of salt, freshly ground black pepper, and a hint of nutmeg if you like. Add the olive oil and white wine vinegar to bind the mix and brighten the flavor. Taste and adjust seasoning to your preference.
- Prepare the bread. Lightly spread a thin layer of butter on each slice of bread or roll. Place a lettuce leaf on top of the buttered bread to create a fresh, crisp base for the tuna.
- Assemble the sandwich. Spread the tuna mixture evenly over the lettuce-covered slice. If you prefer a firmer texture, chill the tuna mix briefly before spreading.
- Add the egg and vegetables. Slice the hard-boiled egg into thin rounds—an egg slicer makes this quick and even—and arrange the slices on top of the tuna. Layer the tomato or radish slices over the egg, or arrange them around it for a decorative touch.
- Garnish and serve. Finish with a sprinkle of chopped chives or fresh parsley, and an extra grind of black pepper if desired. Serve immediately so the bread stays crisp, or cover lightly and refrigerate for a short time if preparing ahead.
Tips and variations: for a lighter version, substitute Greek yogurt or a low-fat mayonnaise for part of the mayo. Add capers or a squeeze of lemon for extra brightness. If you enjoy heat, a touch of horseradish or a pinch of cayenne can lift the flavors. Try different breads—dense rye, sourdough, or seeded whole grain all change the character of the open sandwich.
This German-style tuna egg sandwich is easy to scale up for more servings and can be adapted with pantry staples. It’s well suited to packed lunches, brunch spreads, or quick dinners. The combination of creamy tuna, tender egg, crisp vegetables, and the buttered bread base creates a satisfying balance of textures and flavors while keeping preparation straightforward. Enjoy making it your own and serving a reliably tasty, homemade snack or light meal.