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    • BBQ sweet chilli squid

    Mark Sharron
    Easy
    5 minutes
    4
    Amount Per Serving: Calories 257; Protein 16g; Fat 19g; Carbs 7g
    Squid cooked hot and fast is tender and juicy. Charring the lemons before juicing them adds a roasted sweetness to the sauce that can be used as a dip.
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    Ingredients

    • 400g raw cleaned squid tubes
    • 3 tablespoons sweet chilli jam
    • 1 finely chopped garlic clove
    • 2 tablespoons finely chopped coriander
    • Lime juice
    • Olive oil
    • For The Lemon Aioli:
    • 1 lemon, quartered
    • 6 tablespoons mayonnaise
    • 2 crushed garlic cloves

    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.
    • Serving Suggestions: Serve with the lemon aioli.