Tuna in Scapece with Scallion Frocia (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 pound fresh tuna |
4 tablespoons plus 3 tablespoons extra-virgin olive oil |
4 tablespoons red wine vinegar |
2 plum tomatoes, finely chopped |
1/4 cup fresh mint leaves, torn |
1 teaspoon crushed red pepper |
1 teaspoon oregano flowers, dried |
sea salt and freshly ground black pepper |
6 eggs, beaten |
1/2 cup finely sliced scallions |
1/2 cup freshly grated pecorino |
onion salad, recipe follows |
1/2 medium red onion, thinly sliced |
2 tablespoons torn fennel fronds |
2 tablespoons extra-virgin olive oil |
1/2 lemon, juiced |
pinch red pepper flakes |
Directions:
1. Bring 2 quarts water to a boil.
2. 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.
3. Onion Salad:
4. Combine all ingredients and serve with tuna.
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