Squid Tonnato

Definitely my favorite find of the last few weeks!  The squid, like in the traditional veal tonnato, merely acts as a vehicle to transport the awesome tuna-caper sauce.

2 medium squids

1 can of Italian tuna in oil (about 150 gr)

nice handful of capers

EVOO

home-made mayo (egg yoke, dijon mustard, 2/3 corn oil & 1/3 EVOO, squeeze of lemon)

lemon wedges

flat leaf parsley

pepper

1. clean squid, flatten out into two "steaks", make criss-cross incisions to prevent curling up when heated
2. whizz up in food processor can of tuna + capers; add some EVOO to loosen up 
3. make mayo & add to tuna caper sauce, couple squeezes of lemon
4. ground some pepper on squid steaks & tentacles and fry up--no more than a minute
5. put on cutting board & immediately pour pan juices over squid, with the help of a last second squeeze of lemon into the pan 
   
6. slice up into inch-wide strips--rather unevenly
   
7. let cool somewhat before pouring tuna-caper sauce haphazardly over squid
8. add parsley & pepper, with some lemon wedges on the side