---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tuna In Scapece With Scallion Frocia
 Categories: New, Text, Import
      Yield: 1 servings
 
 
        1 lb fresh tuna
        4 TB extra virgin olive oil
        4 TB red wine vinegar
        1    clove garlic -- thinly sliced
        2    plum tomatoes -- finely chopped
      1/4 c  fresh mint leaves
        1 ts crushed red pepper
        1 ts oregano flowers, dried
             Sea salt
             freshly ground black pepper
        3 TB virgin olive oil
        6    eggs -- beaten
      1/2 c  scallions -- finely sliced
      1/2 c  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 sauté
  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
  
  Recipe By     : MOLTO MARIO
  
  Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST)
 
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