1/1 Photo of Skewered Calamari Stuffed With Tuna ( for the BBQ or Grill)
Wild Thyme Flour's Note:
You need to use small calamari for this recipe. The secret for calamari is not to overcook them. Once overcooked they become rubbery. I would say that about 2-3 minutes on each side is enough. Better a bit on the raw side tha overcooked, infact calamri is eaten raw in sushi.
My Private Note
Units: US | Metric
- 8 -10 small calamari
- 1 (160 g) can tuna in vegetable oil, drained
- 2 tablespoons fresh breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, crushed
- 1 tablespoon capers
- 2 tablespoons olive oil
- 2 lemons, juice of
- salt and pepper
- 1 teaspoon honey (optional)
- 1 garlic clove, extra
- 1 anchovy, mashed (optional)
- 1Mix the breadcrums,1 tbsp olive oil, crumbled tuna, garlic, parsely and capers. season with salt and pepper with a form until well mixed.
- 2Clean the calamari, remove the tentacles and any insides and wash.
- 3Fill the calamari with the filling and using a long skewer close both sides at once ( it will look like a sail), as shown in the picture.
- 4Mix the remaining olive oil with the lemon juice, crushed garlic clove, marinade 20 minutes.
- 5Heat the grill or coals. grill the skewered calamari for 2-5 minutes on each side. REMEMBER overcooked calamari become rubbery.
- 6Serve with a side salad and salsa verde. To make salsa verde just mix the ingredients by hand.
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Nutritional Facts for Skewered Calamari Stuffed With Tuna ( for the BBQ or Grill)
Serving Size: 1 (113 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 295.8
- Calories from Fat 224
- Total Fat 24.9 g
- Saturated Fat 3.6 g
- Cholesterol 7.2 mg
- Sodium 339.3 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 1.4 g
- Sugars 1.0 g
- Protein 12.8 g
The following items or measurements are not included: