---------- Recipe via Meal-Master (tm) v8.04
Title: Tuna In Scapece With Scallion Frocia
Categories: New, Text, Import
Yield: 1 servings
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
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 sauté
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
Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST)
-----
