Tuna in Scapece with Scallion Frocia

• 1 pound fresh tuna
• 4 tablespoons plus 3 tablespoons extra-virgin olive oil
• 4 tablespoons red wine vinegar
• 2 plum tomatoes, finely chopped
• 1/4 cup fresh mint leaves, torn
• 1 teaspoon crushed red pepper
• 1 teaspoon oregano flowers, dried
• Sea salt and freshly ground black pepper
• 6 eggs, beaten
• 1/2 cup finely sliced scallions
• 1/2 cup freshly grated pecorino
• Onion Salad, recipe follows
• 1/2 medium red onion, thinly sliced
• 2 tablespoons torn fennel fronds
• 2 tablespoons extra-virgin olive oil
• 1/2 lemon, juiced
• Pinch red pepper flakes

1. Bring 2 quarts water to a boil.
2. Cut the tuna into 1 1/2-inch cubes and drop into the boiling water for a maximum of 10 to 20 seconds.
3. Carefully drain the tuna and set on a serving platter to cool in 1 layer.
4. In a mixing bowl, stir together 4 tablespoons olive oil, vinegar, tomatoes, mint, crushed peppers, and oregano flowers.
5. When the tuna is cool, pour the liquid mixture over the fish and set it aside.
6. In a 6 to 8-inch saute pan, heat 3 tablespoons olive oil until smoking.
7. In a mixing bowl, stir together the eggs, scallions, and pecorino.
8. Pour into the smoking pan and cook until the omelet is set.
9. Cool and cut the frocia into 6 pieces.
10. Divide the tuna over the pieces of the frocia and serve with onion salad.
11. Combine all ingredients and serve with tuna.

tuna, extravirgin olive oil, red wine vinegar, tomatoes, fresh mint, red pepper, oregano flowers, salt, eggs, scallions, freshly grated pecorino, onion, red onion, torn fennel, extravirgin olive oil, lemon, red pepper

Taken from www.foodnetwork.com/recipes/mario-batali/tuna-in-scapece-with-scallion-frocia-recipe2.html (may not work)