Octopus Salad

Serves: 4-6

Ingredients:

2 pound (1 kg) octopus
2 cups tomato juice
1/2 cup red wine
1 tablespoon Worcestershire sauce
Tabasco sauce
6 pitted black olives, sliced
1 cup bean sprouts
1 avocado, thickly chopped
8 ounces/250 g/1 punnet cherry tomatoes, halved
Sauce:
1/4 cup fat-reduced mayonnaise
2 tablespoons tomato ketchup (sauce)
1 tablespoon Worcestershire sauce
Tabasco sauce
Freshly cracked black pepper

Microwave Method:

1. Cut heads from octopus. Wash well.
2. Combine octopus, tomato juice, red wine, Worcestershire sauce and Tabasco sauce in a Pyrex bowl.
3. Cook, uncovered, for 18-20 minutes on MEDIUM, stirring twice during cooking. Chill for 1-2 hours.
4. Combine octopus, olives, bean sprouts, avocado and cherry tomatoes.
5. Gently fold through sauce.

Sauce:

1. Combine mayonnaise, tomato ketchup and Worcestershire sauce.
2. Stir in Tabasco sauce and pepper to taste.

1 serve = 13 g fat, 3 g saturated fat.