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    • Cuttlefish and Potato Salad

    Mark Sharron
    Easy
    30 Minutes
    2
    Amount Per Serving: Calories 180; Fat 8g; Protein 8g; Carbohydrates 17g; Fibre 2g; Sugar 1g
    Cuttlefish and Potato Salad is an easy and delicious dish perfect for summer barbecues or a light lunch. This dish is packed with flavour and will surely be a hit with your family and friends. The combination of cuttlefish and potatoes is a classic, and adding herbs, olives, and feta cheese gives the dish a Mediterranean twist. The salad is also nutritious, providing a good source of protein, vitamins, and minerals.
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    Ingredients

    • 1 large cuttlefish, cleaned and cut into small cubes
    • 2 large potatoes, peeled and cut into small cubes
    • 1/4 cup olive oil
    • 1/4 cup white wine vinegar
    • 2 cloves garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon dried oregano
    • Salt and freshly ground black pepper, to taste
    • 1/4 cup chopped red onion
    • 1/4 cup chopped fresh basil
    • 1/4 cup chopped fresh dill
    • 1/4 cup sliced black olives
    • 1/4 cup crumbled feta cheese

    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.

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