Skewered Calamari Stuffed With Tuna: A Mediterranean Grill Masterpiece

The first time I tasted calamari like this, I was a wide-eyed culinary student on a summer trip to the Amalfi Coast. Perched on a cliffside trattoria overlooking the turquoise sea, I savored each bite of the tender, tuna-stuffed squid, kissed by the charcoal grill and drizzled with bright salsa verde. The smoky aroma, the briny sweetness, the vibrant herbs – it was an explosion of Mediterranean flavors that transported me. I knew then and there I needed to recreate that magic at home. This recipe is my homage to that unforgettable experience.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 8-10 small calamari
• 1 (160g) can tuna in vegetable oil, drained
• 2 tablespoons fresh breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 garlic clove, crushed
• 1 tablespoon capers
• 2 tablespoons olive oil
• 2 lemons, juice of
• Salt and pepper to taste
• 1 teaspoon honey (optional)
• 1 garlic clove, extra
• 1 anchovy, mashed (optional)

For the Salsa Verde:

• 4 tablespoons parsley, chopped fine
• 1 tablespoon basil, chopped
• 10 green olives, chopped
• 1 garlic clove, chopped fine
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 teaspoon lemon juice

Equipment Needed

• Mixing bowl
• Cutting board
• Chef’s knife
• Grater (for breadcrumbs, if needed)
• Garlic press
• Long skewers
• Grill or barbecue

Instructions

1. First, prepare the tuna stuffing. In a mixing bowl, combine the fresh breadcrumbs, 1 tablespoon of olive oil, the drained and crumbled tuna, the crushed garlic clove, chopped parsley, and capers. Season generously with salt and pepper. Mix well until all ingredients are thoroughly combined and form a cohesive mixture. If desired, you can add the mashed anchovy at this stage for an extra umami punch.

2. Next, clean the calamari. Gently remove the tentacles and any insides. Rinse the bodies thoroughly under cold water, ensuring all sand and debris are removed. Pat them dry with paper towels. Set aside the bodies; the tentacles are not used in this recipe.

3. Now it’s time to stuff the calamari. Carefully fill each calamari body with the tuna mixture, being careful not to overstuff them. You want to leave a little room to allow for expansion during cooking.

4. To secure the filling and create a visually appealing presentation, use a long skewer to close both ends of each stuffed calamari simultaneously. Pierce through one side of the opening, run the skewer through the length of the calamari, and out the other side. This will create a “sail” shape, as pictured.

5. Prepare the marinade. In a small bowl, whisk together the remaining 1 tablespoon of olive oil with the lemon juice from both lemons and the extra crushed garlic clove.

6. Marinate the skewered calamari in the olive oil and lemon juice mixture for approximately 20 minutes. This will help to tenderize the calamari and infuse it with flavor.

7. While the calamari is marinating, prepare the salsa verde. In a bowl, combine the finely chopped parsley, basil, chopped green olives, and finely chopped garlic clove. Add the olive oil, lemon juice, salt, and pepper. Mix well by hand.

8. Heat your grill or prepare your coals. The grill should be medium-high heat.

9. Grill the skewered calamari for approximately 2-5 minutes per side. It is crucial not to overcook the calamari, as it will become rubbery. The goal is to achieve a slightly charred exterior while the interior remains tender and moist. Remember, it’s better to err on the side of slightly undercooked than overcooked.

10. Serve the grilled skewered calamari immediately, accompanied by a side salad and a generous spoonful of the homemade salsa verde.

Expert Tips & Tricks

• Don’t Overcook: The biggest mistake people make with calamari is overcooking it. Keep a close eye on the grilling process and remove them as soon as they turn opaque and slightly charred.
• Use High Heat: Grilling over high heat ensures a quick cook, preventing the calamari from becoming tough.
• Make Ahead: The tuna stuffing can be prepared a day in advance and stored in the refrigerator. This will save time on the day you plan to grill the calamari.
• Customize the Stuffing: Feel free to add other ingredients to the tuna stuffing, such as sun-dried tomatoes, chopped olives, or a pinch of red pepper flakes for a touch of heat.
• Salsa Verde Variations: Experiment with different herbs in your salsa verde. Mint or oregano can add a unique twist.
• Grill Basket: If you are concerned about the calamari sticking to the grill, you can use a grill basket.

Serving & Storage Suggestions

Serve the grilled skewered calamari immediately for the best flavor and texture. The salsa verde can be served alongside or drizzled over the calamari. A simple green salad or grilled vegetables make excellent accompaniments.

Leftover grilled calamari can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave. Be careful not to overcook during reheating, as this will make the calamari tough. It’s generally best enjoyed fresh, so plan accordingly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	20g	31%
Saturated Fat	4g	20%
Cholesterol	8mg	3%
Sodium	400mg	17%
Total Carbohydrate	8g	3%
Dietary Fiber	2g	7%
Sugars	2g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs in the tuna stuffing.
• Spicy: Add a pinch of red pepper flakes to the tuna stuffing or salsa verde for a touch of heat.
• Herby: Experiment with different herbs in the tuna stuffing or salsa verde.
• Vegetarian Option: You can replace the tuna with a mixture of finely chopped mushrooms, bell peppers, and zucchini for a vegetarian alternative.
• Different Seafood: While this recipe is designed for calamari, you could adapt it to use other types of seafood, such as shrimp or scallops. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: What kind of calamari should I use for this recipe?
A: Small calamari are ideal, as they cook quickly and are easier to stuff. Look for calamari tubes that are about 4-6 inches in length.

Q: How do I prevent the calamari from becoming rubbery?
A: The key is not to overcook it. Grill the calamari for just a few minutes per side, until it turns opaque and slightly charred.

Q: Can I make the salsa verde ahead of time?
A: Yes, the salsa verde can be made a day in advance and stored in the refrigerator. In fact, the flavors often meld together and improve overnight.

Q: What if I don’t have a grill?
A: You can also cook the calamari in a hot skillet on the stovetop. Be sure to use a well-seasoned skillet or a non-stick pan to prevent sticking.

Q: Can I freeze leftover grilled calamari?
A: Freezing is not recommended as it can alter the texture of the calamari, making it rubbery. It’s best to enjoy it fresh or within a day or two of grilling.

Final Thoughts

This Skewered Calamari Stuffed With Tuna is more than just a recipe; it’s an invitation to create your own Mediterranean moment, right in your backyard. Don’t be afraid to experiment with the flavors and techniques. Whether you’re a seasoned grill master or a kitchen novice, I encourage you to give this recipe a try. The smoky aroma, the tender calamari, and the vibrant salsa verde are sure to impress your family and friends. Pair it with a crisp glass of white wine and transport yourself to the sun-drenched shores of the Mediterranean. I’d love to hear your feedback and see your culinary creations! Buon appetito!