Seafood marinara salad
5/3/2012
Serves 6
It’s a classic and you can see why. Seafood kissed by mayonnaise – how good is that?
Ingredients
| 1 tbsp | Olive oil |
| ½ cup | Onion, thinly sliced |
| ½ tsp | Garlic, crushed |
| 500 g | Seafood marinara mix |
| 200 g | Pasta shapes, large |
| ¾ cup | Mayonnaise |
| 2 tbsp | White wine vinegar |
| 1 tbsp | Horseradish |
| ¼ cup | Tomato ketchup |
| 1 tsp | Worcestershire sauce |
| ¼ tsp | Tobasco |
| 2 tbsp | Tarragon, or flat-leaf parsley |
| ½ | Avocado, diced |
| 1 bag | Rocket leaves |
| 1 to serve | Lime, or lemon wedges |
Directions
- Heat olive oil in a large frying pan, then stir and cook thinly sliced onion and garlic for 3 to 4 minutes.
- Add the seafood marinara mix, then stir and cook for 5 to 6 minutes or until seafood is cooked through. Place the marinara mixture in a large bowl to cool, then cover and refrigerate until cold.
- Cook pasta in plenty of salted, boiling water until just cooked, or firm to the bite. Immediately drain in a colander and cool under cold water to stop it cooking. Drain again and shake to dry off the cooled pasta.
- Stir together the remaining ingredients – except the salad leaves – then add the cooked pasta and seafood marinara. Gently toss the ingredients until they are nicely coated.
- Serve the seafood marinara salad on rocket leaves, garnished with sliced lime or lemon. You could also add a smattering of diced red chilli if you want to serve this dish with a little more zing.
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