Tuna In Scapece With Scallion 'Frocia'

Recipe Ingredients

1 lb	454g / 16oz	Fresh tuna
7 tablespoons	105ml	Extra-virgin olive oil - divided
4 tablespoons	60ml	Red wine vinegar
2		Plum tomatoes - finely chopped
1/4 cup	10g / 0.4oz	Fresh mint leaves - torn
1 teaspoon	5ml	Crushed red pepper
1 teaspoon	5ml	Oregano flowers - dried
		Sea salt - to taste
		Freshly-ground black pepper - to taste
6		Eggs - beaten
1/2 cup	118ml	Finely-sliced scallions
1/2 cup	118ml	Freshly-grated pecorino
		Onion Salad
1/2		Red onion - thinly sliced (medium)
2 tablespoons	30ml	Torn fennel fronds
2 tablespoons	30ml	Extra-virgin olive oil
1/2		Lemon - juiced
1		Red pepper flakes

Recipe Instructions

Bring 2 quarts water to a boil.

Cut the tuna into 1 1/2-inch cubes and drop into the boiling water for a maximum of 10 to 20 seconds. Carefully drain the tuna and set on a serving platter to cool in 1 layer.

In a mixing bowl, stir together 4 tablespoons of the olive oil, vinegar, tomatoes, mint, crushed peppers, and oregano flowers. When the tuna is cool, pour the liquid mixture over the fish and set it aside.

In a 6- to 8-inch saute pan, heat remaining 3 tablespoons olive oil until smoking. In a mixing bowl, stir together the eggs, scallions, and pecorino. Pour into the smoking pan and cook until the omelet is set. Cool and cut the frocia into 6 pieces. Divide the tuna over the pieces of the frocia and serve with onion salad.

Onion Salad: Combine all ingredients and serve with tuna.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F15) - from the TV FOOD NETWORK

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