Radicchio salad with tuna and pickled onions

Name: Radicchio salad with tuna and pickled onions
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: italian
Ingredients: 300 g radicchio; 1 red onion; 70 g canned tuna; 200 g canned black beans; 200 g full-fat Greek yogurt; 30 g almonds; 30 g raisins; 2 cloves garlic; 5 g mint; 40 ml white wine vinegar; 20 g sugar; 50 g olive oil; 1 tsp salt; pepper; 100 ml water

Based on 2 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"As you might already know, I love cooking by colors. This winter radicchio salad doesn't need any dressing at all, because the combination of the yogurt with the pickled onions and the almond-raisin-olive oil will automatically mix together on the plate to make a great dressing. It's best to make double the amount of pickled onions right away, as they can be kept in a resealable glass jar in the fridge for 1 – 2 weeks and make a great topping for salads, sandwiches, bowls, etc."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

300 g

radicchio

red onion

70 g

canned tuna

200 g

canned black beans

200 g

full-fat Greek yogurt

30 g

almonds

30 g

raisins

2 cloves

garlic

5 g

mint

40 ml

white wine vinegar

20 g

sugar

50 g

olive oil

1 tsp

salt

pepper

100 ml

water

Utensils

knife, pot (small), frying pan (small)

Step 1/5
Measure all the ingredients. Rinse the beans with cold water.
Step 2/5
- 1 red onion
- 2 cloves garlic
- 30 g almonds
- 300 g radicchio
- knife
Peel the onion and garlic. Cut the onion in rings and the garlic in fine slices. Coarsely chop the almonds. Remove the stalk from the radicchio and separate the leaves.
Step 3/5
- 100 ml water
- 1 tsp salt
- 20 g sugar
- 40 ml white wine vinegar
- pot (small)
For the quick pickled onions, heat the vinegar with sugar and salt in a small saucepan until the sugar and salt dissolve. Separate the onion rings from each other and pour the hot brine over them.
Step 4/5
- 30 g raisins
- 50 g olive oil
- frying pan (small)
For the crunchy topping, heat olive oil in a pan, add almonds and fry briefly. Then add garlic and raisins and fry until everything is crispy and brown. Transfer to a bowl and set aside.
Step 5/5
- 70 g canned tuna
- 200 g canned black beans
- 200 g full-fat Greek yogurt
- 5 g almonds
- pepper
Now the only thing left to do is to assemble! First, spread the Greek yogurt on a large plate, spread the beans on top and then add the radicchio. Now the toppings: spoon the tuna straight from the can onto the salad and top with the crunchy almond-raisin mixture, the pickled onions and mint. And voila, the salad is ready. Enjoy!
Enjoy your meal!