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Tuna in Scapece with Scallion Frocia

Tuna in Scapece with Scallion Frocia comes together with Extra Virgin Olive Oil, Red Wine Vinegar, Garlic Thinly Sliced, Red Pepper, and Virgin Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tbsp
• 4 tbsp
• 1 clove
• 1 tsp
• 3 tbsp

Method (preview)

1. 1

   Cut tuna into 3/4-inch cubes and drop into boiling water.

2. 2

   Lower heat to simmer and cook 2 minutes.

3. 3

   Drain carefully and set onto serving platter to cool in one layer.

4. 4

   In a mixing bowl, stir together olive oil, vinegar, garlic, tomatoes, mint, crushed peppers and oregano flowers.

5. 5

   When tuna is cool, pour liquid over and set aside.

6. 6

   In a 6-inch to 8-inch non-stick sautJ pan, heat 3 tablespoons oil until smoking.

7. 7

   In a mixing bowl, stir together eggs, scallions and Pecorino.

8. 8

   Pour into smoking pan and cook until omelet is set.

9. 9

   Cool and cut into 6 pieces.

10. 10

    Divide tuna over pieces of frocia and serve.