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New Year’s dinner is never complete without salads. Paying tribute to the traditions, from year to year we put on the table the usual and so beloved olivier, herring under a fur coat or “Mimosa”. At the same time, we strive to surprise our guests with something new and unexpected. We offer to diversify the festive menu by adding delicious salads with a sea flavor to it. Experts of the TM “Maguro” brand share interesting recipes and subtleties of cooking.
An Italian curiosity
Tuna can be an organic addition to pasta! Especially if it is a fillet of natural tuna TM “Maguro”. In a glass jar you will find large appetizing pieces of pale pink color with a subtle aroma and pleasant taste. This is a ready-made ingredient for a salad, with which nothing else needs to be done. It remains only to come up with an interesting form of submission.
Drain the liquid from the tuna can, cut the fillet weighing 200 g into thin slices. In the same way, we cut the celery stalk. Boil the pasta until al dente. Separately, mix 2 tbsp. l. olive oil, 1 tsp. apple cider vinegar, 0.5 tsp. lemon zest, salt and pepper to taste. Mix the pieces of tuna and celery with pasta and sauce, put them on plates, decorate with basil leaves. Salad in this version will conquer even jaded gourmets.
Avocado with a surprise
Salad with tuna in avocado boats will become an original and delicious decoration of the New Year’s table. Its main ingredient is salad tuna TM “Maguro”. It is made from natural tuna fillet with the addition of only drinking water and salt — there are no synthetic components in its composition. That’s why the taste of fish is so rich.
Drain the liquid from the can of tuna, transfer the pulp to a bowl. We cook 2 hard-boiled eggs, peel them from the shell, grind them on a grater, add finely chopped tomatoes and canned corn. Mix everything with tuna, salt and pepper, season with the juice of half a lemon and 2 tsp Dijon mustard. For a brighter taste, put some cumin seeds and sesame seeds.
We cut 2 ripe avocados in half, remove the bones, carefully remove the pulp with a spoon to make stable boats. The pulp can also be crushed and added to the filling with tuna. We stuff the avocado boats with it and decorate them with green leaves.
Puff improvisation
What is a New Year’s menu without puff salads? We offer to surprise guests with a salad with cod liver TM “Maguro”. This is a natural liver of the highest quality with a delicate harmonious taste without the slightest bitterness. It is preserved in its own natural fat, which is melted during the production process and gives deep flavors.
Finely chop 8-10 pitted olives and 5-6 basil sprigs. We pass 2-3 cloves of garlic through the press. Mix everything with 200 g of cream cheese. We boil hard-boiled 4 eggs, carrots, remove the shell from the eggs. One yolk is left for decoration, the rest is crushed together with carrots on a grater and mixed with 2 tbsp.l. mayonnaise. Knead the cod liver with a fork into a homogeneous mass.
We install a molding ring on a serving plate and collect the salad. The first layer is cream cheese with olives and herbs, the second is cod liver, the third is crushed eggs with carrots, the fourth is cream cheese again. Sprinkle the salad with crumbled yolk, remove the molding ring, decorate the salad with red caviar or herbs.
Salmon with sweet notes
Salad with salmon fillet TM “Maguro” will certainly become the highlight of the festive table. After all, the fillet is made from fish of the highest quality, which was subjected to shock freezing at the place of catch. That is why the fillet has retained its juiciness, elasticity and exquisite taste.
Boil 400 g of long-grain rice until al dente. Hard-boiled 4 eggs, remove the shell, chop with a small cube. Cut a small purple onion into a cube of the same size. Cut into large slices 400 g of salmon fillet, rub with salt and pepper, leave for 15 minutes. Then brown the fish slices in vegetable oil until golden brown. We cut 200 g of canned pineapple into slices.
Mix all the ingredients in a salad bowl, pour out 200 g of green peas, salt and pepper to taste, season with olive oil. Serve the salad in cream bowls or wide glasses, garnished with a slice of lemon, whole olives and fresh basil.
Classic in a new version
“Caesar” with shrimp will be a welcome guest at the New Year’s table. The main thing is to cook it with Magadan shrimp TM “Maguro”. This is a real northern shrimp in the thinnest ice shell, thanks to which it has preserved its unique delicate taste and juiciness. In addition, it is already cooked using a special technology immediately after catching, so it is enough for you to defrost it and clean it from the shells.
We prepare 400 g of shrimp for the salad, cut each into 2-3 parts, sprinkle with lemon juice. Chop 200 g of cherry tomatoes into quarters. Now let’s do the sauce. We lower 2 eggs into boiling water for a minute. Rub a clove of garlic with 0.5 tsp of salt and a pinch of black pepper. Add 1 tsp of sweet mustard, 70 ml of olive oil, 2 eggs, the juice of half a lemon and beat the sauce with a mixer until smooth.
Cut the crusts from 3 slices of loaf, cut the crumb into cubes. Sprinkle them with Provencal herbs and sprinkle with olive oil, bake for 7-10 minutes in the oven at 180°C. We tear the iceberg lettuce leaves, cover the dish, spread the shrimp and cherry slices. Pour the sauce over the salad, sprinkle with grated parmesan, decorate with crackers.
It is easy to create a festive mood at the New Year’s table — prepare original salads in a nautical style. Everything that is necessary for this, you will find in the brand line of TM “Maguro”. Sea delicacies and fish are made exclusively from natural raw materials and meet the highest quality standards. Therefore, any of your salads will turn out to be extremely tasty and will make an indelible impression on the guests.