Tuna in Scapece with Scallion Frocia

TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 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
recipe tools

Directions

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 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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