Squid salad – Boil the squid for a couple of minutes in salted boiling water, drain and allow cooling.Marinade with extra virgin olive oil, garlic, lemon juice, sherry vinegar, salt, pepper and chili.

Patties – Crush the cauliflower add the tuna, chopped olives, capers, mint, eggs and anchovies. Roll into patties and shallow fry until crispy on both sides. Potato wedges; Season the potatoes with crushed pepper, sprinkle with chopped rosemary and coat with the aioli dip, bake in a hot oven until golden brown and crunchy

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