Tuna in Scapece with Scallion Frocia

• 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

1. Bring 2 quarts water to boil.
2. Cut tuna into 3/4-inch cubes and drop into boiling water.
3. Lower heat to simmer and cook 2 minutes.
4. Drain carefully and set onto serving platter to cool in one layer.
5. In a mixing bowl, stir together olive oil, vinegar, garlic, tomatoes, mint, crushed peppers and oregano flowers.
6. When tuna is cool, pour liquid over and set aside.
7. In a 6-inch to 8-inch non-stick saute pan, heat 3 tablespoons oil until smoking.
8. In a mixing bowl, stir together eggs, scallions and Pecorino.
9. Pour into smoking pan and cook until omelet is set.
10. Cool and cut into 6 pieces.
11. Divide tuna over pieces of frocia and serve.

tuna, extra virgin olive oil, red wine vinegar, clove garlic, tomatoes, fresh mint, red pepper, oregano flowers, salt, virgin olive oil, eggs, scallions, freshly grated pecorino

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