Tuna in Scapece with Scallion Frocia

Directions

Bring 2 quarts water to boil.

Cut tuna into ¾ 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 to 8 inch non-stick sauté pan, heat 3 tablespoons oil until smoking.

In a mixing bowl, stir together eggs, scallions and cheese.

Pour into smoking pan and cook until omelet is set.

Cool and cut into 6 pieces.

Divide tuna over pieces of frocia and serve.