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Radicchio salad with tuna and pickled onions

Radicchio salad with tuna and pickled onions

Based on 2 ratings
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Hanna Reder

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
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

Utensils

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

  • Step 1/ 5

    Measure all the ingredients. Rinse the beans with cold water.

    Measure all the ingredients. Rinse the beans with cold water.

  • Step 2/ 5

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Radicchio salad with tuna and pickled onions

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