This is a delightful spring or summer dish accompanied by a glass of Prosecco from Valdobbiadine.
Ingredients for 4 servings
500g calamari (weight cleaned, about 1kg before cleaning)
95g tin tuna, drained
1 tablespoon capers in vinegar, drained
3 tablespoons mayonnaise (see below)
fresh parsley, leaves chopped as a garnish
lemon wedges, to serve
Mayonnaise:
1 large egg, yolk only
1 teaspoon lemon juice
salt to taste
200ml light olive oil
Read the Instructions here