Name: Tuna in Scapece with Scallion Frocia
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs		New, Text, Import	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Recipe By     : MOLTO MARIO
Posted to MC-Recipe Digest V1 #274
Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST)
From: Sue <suechef@sover.net>

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