Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh tuna
   4      tablespoons   extra-virgin olive oil
   4      tablespoons   red wine vinegar
   1                    garlic clove -- thinly sliced
   2                    plum tomatoes -- finely chopped
     1/4  cup           fresh mint leaves
   1      teaspoon      crushed red pepper
   1      teaspoon      oregano flowers -- dried
                        sea salt -- to taste
                        freshly-ground black pepper -- to taste
   3      tablespoons   virgin olive oil
   6                    eggs -- beaten
     1/2  cup           finely-sliced scallions
     1/2  cup           freshly-grated pecorino

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)