Tuna in Scapece with Scallion Frittata
Nutrition
Calories: 444 kcalCarbohydrates: 13 gProtein: 46 gFat: 39 gSaturated Fat: 15 gCholesterol: 371 mgSodium: 226 mgFiber: 7 gSugar: 8 gVitamin A: 18.975 IUCalcium: 98 mgIron: 14 mg
Ingredients
- 1 lb fresh tuna
- 6 tbsp extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 whole Garlic clove minced
- 2 whole plum tomatoes finely chopped
- 1/4 cup fresh mint leaves
- 1 teaspoon dried red pepper flake
- 1 tsp dried oregano flowers or dried oregano
- 1 pinch salt
- 1 pinch pepper
- 6 whole eggs beaten
- ½ cup finely sliced scallions
- ½ cup grated pecorino romano
Instructions
- Bring 2 quarts of water to a boil.
- Cut the tuna into 3/4-inch cubes and drop into the boiling water. Lower the heat to a simmer and cook for 2 minutes, stirring to separate the cubes. Drain carefully and spread on a serving platter in one layer to cool.
- In a large mixing bowl, stir together 1/4 cup of the olive oil, the vinegar, garlic, tomatoes, mint, red pepper flakes, oregano flowers, and salt and pepper. When the tuna is cool, pour the dressing over and set aside. In a large mixing bowl, stir together the eggs, scallions, and pecorino.
- In a 6- to 8-inch nonstick sauté pan, heat the remaining 2 tablespoons of oil until smoking. Add the egg mixture and cook until set, about 8 minutes. Cool and cut into 8 wedges. Divide the tuna over the omelet and serve 2 wedges to each person.