Christmas and New Year's Recipes: Tangerines from Tuna Salad

Soon our homes will be filled with the aroma of spruce and cinnamon, lights will sparkle in the windows, and a sense of anticipation will fill our hearts—Christmas and New Year are just around the corner. It's time to get out the most elegant dinnerware, set out festive decor with candles, and transform an ordinary dinner into a truly magical experience.

We know how important it is these days to gather everyone around the table and give them not just treats, but real emotions. That's why we're already starting to put together the most inspiring holiday collection for you.

Today we're offering a very unusual appetizer. The dish itself is quite simple: tuna salad with egg, onion, and carrots. But the presentation is quite original and festive. Blogger Albina showed on Facebook, how to make "tangerines" from salad, and we'll share the recipe here.

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So:

Ingredients (for 5-6 pieces):

• 1 large carrot, 1 medium-sized potato, 1 egg
• 80g tuna in oil (or sardines in oil are also great)
• 1 tbsp mayonnaise (can be replaced with Greek yogurt or sour cream)
• 1 teaspoon salt (or to taste)

For pickled onions (they add a slight spiciness and juiciness):

• 1 small onion
• ½ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon of 9% vinegar
• boiling water

Cooking takes only 30–40 minutes including boiling.

First, marinate the onion—it will have time to infuse while the other ingredients cook.
Chop the onion as finely as possible (the finer the slice, the more tender it will be). Place it in a small bowl, add sugar, salt, and vinegar, and stir. Pour boiling water over it until it's completely covered, and let it sit for 20–25 minutes. Then simply drain the liquid.

Boil the carrots, potatoes, and egg separately until tender. Cool and peel.

Finely grate all ingredients into separate bowls. If the carrots have released any juice, you can lightly salt them and squeeze them a bit—this will help the tangerines hold their shape better.

Mash the tuna with a fork and add some olive oil (the oil adds juiciness). Add the squeezed marinated onion, grated potato, and egg, season with mayonnaise, and mix thoroughly to create a tender yet firm filling. Taste to see if it's salty enough for your liking.

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Now the most interesting part - assembly.

Lay out a piece of cling film. Spread about 1,5–2 tablespoons of grated carrots over the top and smooth it into a circle 3–4 mm thick. Place a walnut-sized ball of filling in the center. Lift the edges of the film and carefully shape it into a smooth ball, as if making a snowball. The film will help create a smooth surface.

Place the prepared tangerines in the refrigerator for 15–20 minutes – they will become denser and easier to use.

Before serving, remove the plastic wrap. For a more authentic look, you can insert a basil, parsley, or dill leaf into each "tangerine" to create a green "tail."

Read also on ForumDaily:

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