Separate the tentacles from the tubes. Soften tubes and tentacles from the squid in salted water for about 60-90 min, simmer a stubble, then the squid will be more tender.
Sauté onion with canola oil, stir in tomatoes and cook for 5-10 min. Mix bread, cheese and stewed tomatoes with it. Fold in mint and egg and season well with salt and freshly ground pepper.
Fill the tubes and bake in the oven at 200 °C for 8-10 min. Serve lukewarm and drizzle with rapeseed oil.
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