Tuna in Scapece with Scallion Frocia (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 pound fresh tuna |
4 tablespoons extra virgin olive oil |
4 tablespoons red wine vinegar |
1 clove garlic, 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 and freshly ground black pepper |
3 tablespoons virgin olive oil |
6 eggs, beaten |
1/2 cup finely sliced scallions |
1/2 cup freshly grated pecorino |
Directions:
1. Bring 2 quarts water to boil.
2. 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 saute 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.
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