Makes about 4 cups (950 ml)

Ingredients:

2 cans (5 oz/142 g each) tuna packed in water, well drained

1½ cups (360 ml) Feinkost Creme

2 hard-boiled eggs, finely chopped

½ cup (75 g) corn kernels, drained

¼ cup (40 g) finely diced red bell pepper

2 tablespoons (20 g) finely diced green bell pepper

2 tablespoons (6 g) finely chopped fresh chives

1 teaspoon (5 ml) Dijon mustard

1 teaspoon (5 ml) fresh lemon juice

Freshly ground white pepper, to taste

Salt, to taste

1. Drain the tuna well and flake it into a bowl, leaving some larger pieces for a rustic deli-style texture.

2. Add the Feinkost Creme, chopped eggs, corn, red and green peppers, chives, Dijon mustard, and lemon juice. Gently fold everything together until just combined.

3. Season with white pepper and salt to taste. Avoid overmixing so the tuna retains its flaky texture.

4. Cover and refrigerate for at least 2 hours before serving to allow the flavors to blend.

Serve generously spread on slices of Mischbrot, Roggenbrot, or fresh Brötchen. Garnish with additional chives, if desired, and enjoy with cucumber slices, radishes, or pickles as part of a traditional German Abendbrot.