Tuna In Scapece With Scallion Frocia
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Tuna In Scapece With Scallion Frocia
  Tuna  
Last updated 6/12/2012 1:27:50 AM. Recipe ID 62923. Report a problem with this recipe.
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      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 sautJ 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
  
  




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Recipe ID 62923 (Apr 03, 2005)

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