Cuttlefish Fajitas with Mustard Mayonnaise Sauce

Clean and cut the cuttlefish into small pieces.

Season with salt and pepper to taste.

Sauté in a pan with olive oil, cooking briefly to prevent it from becoming tough.

Remove from heat and set aside.

Peel and finely slice the onion into thin strips (julienne).

Sauté the onion in the same pan where the cuttlefish was cooked.

Once the onion becomes translucent, add the finely chopped tomato and green bell pepper.

Cook everything over low heat for a couple of minutes.

Remove from heat and set aside.

In a bowl, combine the mayonnaise, lemon juice, and Dijon mustard.

Mix well until you achieve a smooth, homogeneous consistency.

Season with freshly ground black pepper.

Heat the tortillas in a pan with a few drops of oil.

Fill each tortilla with a portion of cuttlefish and a portion of the sautéed onion and bell pepper mixture.

Roll up each fajita.

Serve the fajitas on a bed of lettuce leaves.

Top each one with a spoonful of the mustard mayonnaise sauce.