Thunfisch-Paprikasalat

Ingredients

• 2 small red bell peppers
• 2 small yellow bell peppers
• 2 small green bell peppers
• 1 stalk of celery
• 1 onion
• 2 cloves garlic
• 3 tbsp olive oil
• 100 ml Vegetable broth
• 3 tbsp white wine vinegar
• 2 small cans tuna (in water)
• 50 g black olives
• Salt
• black pepper (freshly ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash, trim, halve, deseed, remove all white membranes from the bell peppers and cut them lengthwise into strips.

2. 2.

   Wash, trim celery and slice it crosswise into rounds.

3. 3.

   Remove pits from the olives roughly.

4. 4.

   Drain the tuna and tear it into large chunks.

5. 5.

   Peel onion and garlic and dice finely; sauté in a large pan with hot oil until translucent. Add pepper strips and celery slices, stir and cook briefly. Pour in broth and vinegar, season with salt and pepper, cover and steam for about 8 minutes.

6. 6.

   Let cool slightly before serving, then fold in the tuna, olive pieces and parsley.