Preparation:
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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5694) |
