Step 1

To make the salsa, in a bowl, stir together the olives, tomatoes, capers, garlic, parsley, olive oil, lemon zest and juice and pepper.

Step 2

Place the calamari steaks in a nonreactive bowl and add half of the lemon juice, the olive oil and the parsley. Season with salt and pepper and toss to combine.

Step 3

Prepare a medium-hot fire in a grill. Grill the steaks until opaque, about 2 minutes per side. Top the calamari with the salsa and a squeeze of lemon juice, and serve. Serves 4.

Step 4

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)