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Stuffed Calamari In Lemon Butter Sauce



  • 1 lbs calamari tubes about 12-13 3-inch ones
  • 2 cans solid canned tuna
  • 2 large Tbs capers
  • 4 Tbs mayonnaise
  • 2 Tbs Parmesan cheese
  • 2 tbs olive oil
  • 2 garlic cloves
  • 3-4 scallions
  • For the sauce:
  • 1/2 cup wine
  • 2 garlic cloves chopped
  • 2 Tbs butter
  • 1 Tbs lemon juice
  • 1 Tbs capers
  • fresh parsley salt and pepper


  • Rinse the calamari tubes, then dry, and let them marinate in some lemon juice, olive oil, salt, and pepper for half an hour.
  • Meanwhile, mash the tuna with the mayonnaise, and olive oil, until creamy. Add the pressed garlic, black pepper, chopped scallions, capers, and Parmesan cheese, and mix well until smooth, and no big chunks of tuna are visible.
  • If your calamari came with their tentacles, chop them up, and quickly saute them with salt and pepper, then add them to the filling as well.
  • Stuff each tube with the filling, about 2/3 full, then seal the tube with a toothpick. Place the filling in a ziplock bag with a wide opening cut on one end, to pipe in the filling into the calamari tubes, or use a small spoon to stuff it in. Alternatively, try with your fingers.
  • Preheat oven to 425° F.
  • Heat some oil in a cast iron pan, until very hot, and sear the calamari tubes in the oil, until they get a nice color on all sides. Do in it batches, so they are not too crowded.
  • Once all the calamari are seared, place them all back in the pan, add the wine, minced garlic, capers, lemon juice and butter. Season with salt and pepper, and place in the oven loosely covered with foil, for about 20 minutes.
  • Serve with more fresh lemon juice, and fresh parsley.
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