Tuna in Scapece with Scallion Frocia

* Exported from MasterCook *

Tuna in Scapece with Scallion Frocia

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh tuna
4 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
1 clove garlic -- thinly sliced
2 plum tomatoes -- finely chopped
1/4 cup fresh mint leaves
1 teaspoon crushed red pepper
1 teaspoon oregano flowers, dried
Sea salt
freshly ground black pepper
3 tablespoons virgin olive oil
6 eggs -- beaten
1/2 cup scallions -- finely sliced
1/2 cup freshly grated Pecorino

Bring 2 quarts water to boil.

Cut tuna into 3/4-inch cubes and drop into boiling water. Lower heat to
simmer and cook 2 minutes. Drain carefully and set onto serving platter to
cool in one layer. In a mixing bowl, stir together olive oil, vinegar,
garlic, tomatoes, mint, crushed peppers and oregano flowers. When tuna is
cool, pour liquid over and set aside. In a 6-inch to 8-inch non-stick sautJ
pan, heat 3 tablespoons oil until smoking. In a mixing bowl, stir together
eggs, scallions and Pecorino. Pour into smoking pan and cook until omelet is
set. Cool and cut into 6 pieces. Divide tuna over pieces of frocia and serve.

Yield: 4 servings



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