Cut squid body so that it lays flat on a cutting surface. Slice diagonally (at an angle) into very thin strips. Combine olive oil with next 6 ingredients in a bowl. Add sliced squid, cover and refrigerate for 1 hour. Heat a non-stick skillet over medium-high heat. Add squid and cook for 30 – 40 seconds or just until color changes. Combine mayo with capers and Tabasco. Spread on rolls. Mound lettuce on rolls and top with squid.