For this global take on a festive New Year's Eve dinner, we created a mash-up that draws on the flavors of the Caribbean, Southeast Asia and Europe. We start with a simple green salad, but dress it with a blend of coconut milk and sherry vinegar, then stud it with dried apricots and cashews.
For the main course, we have a quickly seared tuna steak accompanied by rice flavored with mango purée and tahini. The result is simple, yet rich. We then end the evening with tangerine twirls, an easy but attractive three-ingredient dessert made from frozen puff pastry.