Cuttlefish with Macanese "Salsa"

Ingredients

 * 1½-2 pounds squid, with tentacles, or cuttlefish, cleaned
 * ⅔ cup olive oil, extra-virgin
 * 3 tablespoons red wine vinegar, or more to taste
 * 1 onion, small, finely chopped
 * ¼ cup parsley, finely chopped fresh Italian
 * ½ teaspoon salt, or more to taste
 * ½ teaspoon black pepper, freshly ground
 * 1 tomato, fresh, ripe, medium, seeded and diced

Directions

 * 1) Rinse the cuttlefish under cold running water, then rinse and blot dry with paper towels.
 * 2) Place in a nonreactive baking dish and set aside while you prepare the marinade.
 * 3) Combine the oil, 3 tablespoons vinegar, the onion, parsley, ½ teaspoon salt, and pepper in a nonreactive bowl and whisk to mix.
 * 4) Taste for seasoning, adding salt or vinegar as necessary; the mixture should be highly seasoned.
 * 5) Pour half the mixture over the cuttlefish in the dish, then cover and let marinate, in the refrigerator, for 30 minutes.
 * 6) Transfer the remaining mixture to an attractive bowl and stir in the tomato.
 * 7) Set this sauce aside.
 * 8) Preheat the grill to high.
 * 9) If using an or vegetable grate, preheat it for 5 minutes before you’re ready to cook, then oil.
 * 10) Otherwise, when ready to cook, oil the grill grate.
 * 11) Remove the cuttlefish from the marinade, reserving the marinade.
 * 12) Arrange on the hot grate and grill, turning with tongs, until nicely charred and just firm, 2 to 3 minutes per side (4 to 6 minutes in all).
 * 13) Brush the cuttlefish once or twice with the remaining marinade as it cooks.
 * 14) Transfer the cuttlefish to serving plates or a platter.
 * 15) Serve immediately, accompanied by the reserved sauce.