| 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>
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”