For stuffing cuttlefish we'll need one tomato, frisée (unfortunately, I have not found and replaced with arugula), garlic clove, a couple of leaves of green Basil, 2 tbsp olive oil, lemon juice and, of course, naturally brewed light soy sauce is Kikkoman. In the original, there are capers, but I ruled them out.

So, remove the skin of tomatoes and cut into small cubes, finely chop the Basil leaves and garlic, and frieze cut approximately three centimeters. Mix with lemon juice, oil and soy sauce.

Cuttlefish thawed and dry. Every thing stuff the stuffing and fasten with skewer. Pepper with a mixture of peppers.

Fry on a previously well-heated, greased with olive oil and grill for 5-7 minutes.

Served with lemon and soy sauce.