Tuna in scapece with scallion frocia

1 Servings

Ingredients

Quantity Ingredient
1 clove garlic -- thinly
2 plum tomatoes -- finely
6 eggs -- beaten
Date: Sat, 2 Nov 1996 09:45:52

Directions

1 lb fresh tuna

4 TB extra virgin olive oil

4 TB red wine vinegar

: sliced

: chopped

¼ 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

½ c scallions -- finely sliced ½ c freshly grated Pecorino

Bring 2 quarts water to boil.

Cut tuna into ¾-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

Recipe By : MOLTO MARIO

~0500 (E

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