Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Recipe By : MOLTO MARIO

Date: Sat, 2 Nov 1996 09:45:52
~0500 (E

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