Skewered Calamari Stuffed With Tuna ( for the BBQ or Grill)

Submitted by Wild Thyme Flour

"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."

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 4

ingredients

• 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)

• salsa verde

• 4 tablespoons parsley, chopped fine
• 1 tablespoon basil
• 10 green olives
• 1 garlic clove, chopped fine
• 1⁄4 cup olive oil
• salt and pepper
• 1 teaspoon lemon juice

directions

1. Mix the breadcrums,1 tbsp olive oil, crumbled tuna, garlic, parsely and capers. season with salt and pepper with a form until well mixed.
2. Clean the calamari, remove the tentacles and any insides and wash.
3. Fill 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.
4. Mix the remaining olive oil with the lemon juice, crushed garlic clove, marinade 20 minutes.
5. Heat the grill or coals. grill the skewered calamari for 2-5 minutes on each side. REMEMBER overcooked calamari become rubbery.
6. Serve with a side salad and salsa verde. To make salsa verde just mix the ingredients by hand.