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