| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fresh tuna |
| 4 | T | Extra virgin olive oil |
| 4 | T | Red wine vinegar |
| 1 | Clove garlic, thinly sliced | |
| 2 | Plum tomatoes, finely | |
| chopped | ||
| 1/4 | c | Fresh mint leaves |
| 1 | t | Crushed red pepper |
| 1 | t | Oregano flowers, dried |
| Sea salt | ||
| Freshly ground black pepper | ||
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1124
Calories From Fat: 396
Total Fat: 44.1g
Cholesterol: 1306.5mg
Sodium: 2860mg
Potassium: 2380.3mg
Carbohydrates: 19.2g
Fiber: 10.3g
Sugar: 3.6g
Protein: 155.1g