Fried Calamari with Tuna and Caper Mayonnaise

Name: Fried Calamari with Tuna and Caper Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks*; 8 ounces extra-virgin olive oil; Salt and pepper; Splash white wine vinegar; 2 tablespoons rinsed capers; 1 can tuna, mashed; 2 cups vegetable oil; 2 cups all purpose flour; Salt and cayenne pepper to taste; 1 pound calamari rings

Servings: persons

1
In a blender add 2 egg yolks, blend.
2
While the motor is running, slowly add 8 ounces olive oil.
3
Season with salt and pepper.
4
Add the white wine vinegar, and capers.
5
Pulse quickly.
6
Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna.
7
Mix together and transfer to a mixing bowl.
8
Refrigerate until needed.
9
*RAW EGG WARNING
10
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
11
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
12
In a large pot heat oil to 350 degrees.
13
Next, mix together flour, salt and cayenne pepper.
14
Coat the calamari rings in the flour and fry until golden brown, about 30 seconds.
15
Drain on paper towels.
16
Serve hot with the caper mayonnaise.

1968

kcal

Calories

183

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 egg yolks*, 8 ounces extra-virgin olive oil, Salt and pepper, Splash white wine vinegar, and more.

Yes, Fried Calamari with Tuna and Caper Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!