2 tablespoons white sesame seeds, lightly toasted, divided 1/4 cup rice vinegar 4 teaspoons white miso 2 teaspoons granulated sugar 7 tablespoons canola oil 8 cups cubed (about 3/4-inch pieces ...

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed.

Add the squid and let stand for 10 minutes. Meanwhile, in a medium-sized bowl, whisk together remaining sesame oil and lime juice, rice wine vinegar, soy sauce, honey, mayonnaise and garlic.