Salad of Cuttlefish, Tomato & Sweet Sour Onions
1 cup capers, rinsed and dried
500g (17 1/2 oz) Cuttlefish, cleaned
2 large ripe tomatoes, cored and roughly diced
1/2 cup basil leaves, torn
Salt and Black Pepper, to taste
4 slices toasted ciabatta
Sweet Sour Onions
150ml (5oz) Red Wine Vinegar
1 1/2 tsp salt flakes
1 1/2 tsp castor sugar
2 small red onions, halved and sliced finely
Sweet Sour Onions: Mix vinegar, salt and sugar in a small bowl, add onions and leave to marinate for at least 30 minutes.
Salad: Heat 1 tablespoon olive oil in small pan over high heat. Add capers and gently shake pan until they have opened and begun to crisp. Remove and drain on paper towel.
Score inside of Cuttlefish hood with angled cuts, turn and repeat so that the cuts form a crosshatched pattern. Boil water in saucepan, add Cuttlefish in batches and cook for 1-2 minutes until opaque. Slice into 1cm pieces and place in a large bowl.
Add tomatoes, basil, capers, salt, pepper and remaining olive oil to the bowl. Drain onions well, discarding marinade, add to salad and toss gently to combine. Serve with ciabatta. Serves 4
Note: This dish can be prepared up to 2 hours in advance but is best brought back to room temperature before serving. Alternative species: Baby Octopus (omit scoring, cut into quarters), Prawns, Squid, Calamari.
I haven't made this yet but as soon as I can get near a fish market, it's on the menu!