Nitai’s Tahini Yogurt with Pan-Seared Calamari
Fresh, bold, and full of punch! This creamy tahini yogurt base gets topped with juicy calamari and a Mediterranean mix of sun-dried tomatoes, olives, and capers. Straight from Ready Steady Fork, Nitai’s spin on this dish is the perfect balance of creamy, savoury, and vibrant. Make it yourself and eat what comes natural.
Serves 2
15 Mins Prep
10 Mins Cooking
Forkin’ Easy
Ingredients
Tahini Yogurt Base
3 tbsp tahini
4 tbsp Greek yogurt
1 tbsp lemon juice
1 garlic clove, finely grated
Salt, to taste
Cold water, to loosen (1–2 tbsp as needed)
Calamari & Mediterranean Pan Mix
300g cleaned calamari (tubes and tentacles)
2 tbsp olive oil
2 tbsp sun-dried tomatoes, thinly sliced
8–10 kalamata olives, halved
1 tbsp capers, rinsed
1 garlic clove, thinly sliced
½ tsp chili flakes (optional)
Salt & pepper to taste
1 small handful fresh flat-leaf parsley, roughly chopped
Lemon wedges, to finish
Method
Tahini Yogurt Base:
Whisk tahini, yogurt, lemon juice, garlic, and salt in a bowl.
Gradually add cold water until smooth and spoonable.
Adjust seasoning to taste. Keep chilled until ready to serve.
Calamari & Mediterranean Pan Mix:
Prep the Calamari:
Cut the calamari tubes open lengthwise and lightly score the inner side in a criss-cross pattern.
Cut into rough rectangles or bite-sized strips.
Pat dry and season lightly with salt and pepper.
Cook the Calamari:
Heat olive oil in a large pan until very hot.
Add the scored calamari (scored side down) and sear for 1–2 minutes until it curls and turns golden, avoiding overcrowding.
Remove the calamari and set it aside.
Sauté the Mediterranean Mix:
In the same pan, reduce heat slightly and add garlic, sun-dried tomatoes, olives, and capers.
Sauté for 1–2 minutes until fragrant and softened.
Finish the Dish:
Return the calamari to the pan and toss briefly (about 30 seconds).
Kill the heat and stir in the fresh parsley and a squeeze of lemon juice.
To Plate:
Spread a generous layer of tahini yogurt on the base of the plate.
Spoon the warm calamari mix over the top.
Finish with a drizzle of olive oil, extra parsley, and lemon zest if desired.
