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