Baked Calamari

Method

• To make Tuna Fish Cakes, start by draining the canned tuna. 
• While the rice is cooking, prepare the eel by grilling or frying it.
• Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
• Put the oats in the blender or food processor, slightly broken up.
• Coat the fillets with the butter mixture while grilling.
• Heat a large skillet over medium-high heat and add the fish cakes.
• First, coat each squid ring with the flour mixture. Next, add the squid pieces and toss in the egg mixture to coat. Then, coat the shrimp in the bread crumb mixture. Set aside.
• Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
• Bake for about 15 minutes, turning halfway. They should be brown and crispy.
• Serving Suggestions: Serve the Baked Calamari with any kind of dipping sauce and lemon wedges.