CALAMARI SALAD WITH GREEN CHILLI AND TUNA MAYO

Preparation time 15 mins Cooking time 5 mins Serves 4

800g calamari, cleaned,

including flaps and legs 185g can tuna in oil, drained 110g mayonnaise

Sea-salt flakes and freshly ground

black pepper, to season 100ml extra virgin olive oil 1 lemon, segmented and diced 1 lime, segmented and diced 1 clove garlic, minced

1 Tbsp fennel seeds, ground 3 green chillies, finely sliced 150g frozen peas, run under cold water and podded (podding optional)

¼ cup mint leaves, torn

¼ cup parsley leaves, torn 2–3 Tbsp tamari pepitas Micro cress, to serve

STEP 1 Score calamari flaps in a cross-hatch fashion. Cut hoods in half lengthways and skewer flat with metal skewers.

STEP 2 In a food processor or using a stick blender, blitz the tuna and mayonnaise to form a smooth sauce. Season and spoon the tuna mayonnaise over the bottom of a serving platter. STEP 3 In a large bowl, mix together the oil, lemon and lime segments, garlic, fennel seeds and chilli. Season. STEP 4 Preheat barbecue to very hot. Cook calamari flaps, hoods and legs for 2-3 minutes on each side until they char at edges.

STEP 5 When calamari is cooked, remove skewers. Slice hoods into thick strips while still hot then add all calamari to lemon mixture. Toss to combine. Pile across tuna mayo and top with peas, herbs and pepitas. Serve with micro cress.

Calamari salad with green chilli and tuna mayo Calamari is best cooked on a piping hot barbecue – fast!