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
, 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