Home Rezepte Radicchio-Salat mit Thunfischfilets & Knoblauch-Vinaigrette

Radicchio-Salat mit Thunfischfilets & Knoblauch-Vinaigrette

Zutaten für 1 Personen

2 Dose(n) Thunfischfilets in Knoblauch-Sauce (je 115 g)
1 große(r) Radicchio-Kopf (zerpflückt)
1 große(r) rote Zwiebel (halbiert in feinen Ringen)
2 Stk. Rote-Bete (gekocht, in Würfeln)
12 Stk. schwarze Oliven
3 EL Weißwein-Essig
5 EL Olivenöl

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Zubereitung

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1

Fertig

Thunfisch abtropfen lassen, Sauce für die Vinaigrette auffangen. Mit Weißwein-Essig und Olivenöl verlängern, mit Salz und Pfeffer abschmecken. Alle Zutaten mit der Vinaigrette vermischen, Salat auf vier Tellern anrichten und die Thunfischfilets darauf geben.

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