eRecipe

A salad of raw cuttlefish with vine tomatoes and arugula

View all Recipes Edit this Recipe

A salad of raw cuttlefish with vine tomatoes and arugula
1 of 1 photo

A salad of raw cuttlefish with vine tomatoes and arugula

Added by: on Jan 7th, 2011
Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda (which also includes squid, octopuses, and nautiluses). Despite their name, cuttlefish are not fish but molluscs. Recent studies indicate that cuttlefish are among the most intelligent invertebrates. Cuttlefish .. more >
Rating:
5
Prep Time:
30 min
Cook Time:
0 min
Ready In:
30 min

Servings

Calculate


Original Recipe Yield: 4 servings
 

Ingredients:

  • 1 small uncleaned cuttlefish
  • 6 vine-ripened tomatoes
  • 1/4 Juice of lemon
  • Extra virgin olive oil
  • 1 1/2 oz (40 g) arugula leaves
  • Maldon sea salt flakes and coarsely ground black pepper
Nutrition Facts
A salad of raw cuttlefish with vine tomatoes and arugula

Servings Per Recipe: 4

Amount Per Serving

Calories: 125

  • Total Fat: 1.1 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 126 mg
  • Sodium: 441.7 mg
  • Total Carbs: 8.9 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 4.9 g
  • Protein: 20.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

A salad of raw cuttlefish with vine tomatoes and arugula

1

Cut off the tentacles, just in front of the eyes. Remove the beak-like mouth from the center of the tentacles and discard.

A salad of raw cuttlefish with vine tomatoes and arugula

2

Separate the tentacles and pull the skin from each one.

A salad of raw cuttlefish with vine tomatoes and arugula

3

Pull the tough skin away from the body section.

A salad of raw cuttlefish with vine tomatoes and arugula

4

Run a sharp knife down the center of the back and lift out the cuttlebone.

A salad of raw cuttlefish with vine tomatoes and arugula

5

Open up the body pouch. Locate the pearly white ink sac in among the entrails and remove it carefully. Remove and discard the rest of the entrails and the head.

A salad of raw cuttlefish with vine tomatoes and arugula

6

Wash the body well, then cut it lengthwise in half. For serving raw, cut each piece across into very thin slices.

7

Slice each of the tomatoes across into very thin slices.

8

To serve, arrange 6 tomato slices in one layer over each plate. Arrange one-fourth of the cuttlefish slices loosely over the top of the tomatoes. Squeeze on a few drops of lemon juice, sprink|e with some sea salt flakes and a little coarsely ground black pepper, and drizzle on a little oil. Scatter a few arugula leaves on top and serve straight away.

Video:

0 of 0 videos

Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Aug 26th, 2011
Rating:
0

Similar Recipe(s):

Char grilled cuttlefish salad

Char grilled cuttlefish salad

Submitted by: Barbie Cooking
Added on: Nov 26th, 2010
Rating:
5
Cuttlefish are bigger than squid and have large "bones" that often get made into earrings. They also have a little sac inside the body containing a sweet—tasting black ink, which they squirt at enemies in self-defense, and which we use in this recipe. Clean the cuttlefish in the same way as squid, being very careful not to puncture the ink sac — just pull it out whole. Sometimes ..
Shredded Raw Brussel Sprout & Walnut Salad

Shredded Raw Brussel Sprout & Walnut Salad

Submitted by: Entertaining is Easy/Lisa Newsome
Added on: Oct 30th, 2014
Rating:
0
If you are a brussel sprout lover, you will love this salad! Raw, shredded brussel sprouts are tossed with chopped walnuts & dressed with a sherry vinegar-meter lemon-walnut oil vinaigrette. It is simply delicious!
Pumpkin flowers, raw

Pumpkin flowers, raw

Submitted by: Sierra Bake
Added on: Dec 15th, 2010
Rating:
0
I love this dish. I'm very proud to have stolen the outline of the idea from a dish created by Jacques Rolancy at Le Laurent in Paris, which he based on something he had seen done by the great French chef Alain Chapel. In Paris the dish was overcomplicated, with quenelles of tapenade and shaped tomatoes and potatoes, but the combination of the flavors of fish, spinach, tapenade and ..
© eRecipe.com . All Rights Reserved