*  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 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

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