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1
In a small bowl, combine a tablespoon of the sesame oil and a teaspoon of the lime juice.
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2
Add the squid and let stand for 10 minutes.
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3
Meanwhile, in a medium-sized bowl, whisk together remaining sesame oil and lime juice, rice wine vinegar, soy sauce, honey, mayonnaise and garlic.
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4
Add the sliced tomatoes, red onions, and fennel to the bowl.
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5
Give the salad a light toss to coat and set aside.
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6
Light a grill or preheat a grill pan.
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7
Season squid with salt and pepper and grill the squid over high heat until they are slightly charred and tender, about 1 minute per side.
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8
Transfer the squid bodies to a cutting board, slice into slender rings and keep the tentacles intact.
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9
Add calamari pieces to the salad bowl and toss to combine.
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10
Add some freshly chopped parsley, season with salt, and serve warm or cold.
