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posted: 12/30/2013 6:00 AM

Three global-inspired courses for New Year's Eve dinner

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  • Coconut cashew salad with apricots and seared curry rubbed tuna with mango tahini rice draws on the flavors of the Caribbean, Southeast Asia and Europe for a global New Year's Eve dinner.

      Coconut cashew salad with apricots and seared curry rubbed tuna with mango tahini rice draws on the flavors of the Caribbean, Southeast Asia and Europe for a global New Year's Eve dinner.
    Associated Press

  • Bring global flavors to your New Year's Eve feast with coconut cashew salad with apricots, seared curry rubbed tuna with mango tahini rice, and tangerine twirls.

      Bring global flavors to your New Year's Eve feast with coconut cashew salad with apricots, seared curry rubbed tuna with mango tahini rice, and tangerine twirls.
    Associated Press

 
By Alison Ladman
Associated Press

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.

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