A vibrant Italian dish featuring tender tuna marinated in a zesty red wine vinegar and olive oil mixture, paired with a savory scallion and Romano cheese omelet (frocia). Perfect for a light, flavorful meal with a touch of spice and freshness.
YIELD
6 servingsPREP
22 minCOOK
18 minREADY
1 hrsPro Tips
- Tuna Quality: Use fresh, sushi-grade tuna for the best texture and flavor. Overcooking will make it tough, so stick to the 2-minute simmer.
- Marinade Timing: Letting the tuna marinate longer (up to 1 hour in the fridge) enhances flavor, but don’t exceed this to avoid “cooking” the fish further in the vinegar.
- Frocia Texture: For a fluffier omelet, whisk the eggs vigorously or add a splash of milk. For crispier edges, increase the heat slightly but watch for burning.
- Oil Temperature: Ensure the oil is hot enough for the frocia—test by dropping a small bit of egg mixture in; it should sizzle immediately.
Optional Variations
- Spicy Kick: Add finely chopped fresh chili peppers to the marinade instead of red pepper flakes for a fresher heat.
- Herb Swap: Replace mint with basil or parsley for a different flavor profile.
- Cheese Twist: Substitute Romano with Parmesan, Pecorino, or even a sharp cheddar for a unique twist on the frocia.
- Grilled Tuna: Instead of poaching, lightly grill the tuna cubes for 1 minute per side over high heat, then marinate as directed for a smoky flavor.
Ingredients
Directions
- Prepare the Tuna:
- Bring 2 quarts of water to a rolling boil in a large pot.
- While the water heats, cut the tuna into uniform ¾-inch cubes for even cooking.
- Once boiling, carefully add the tuna cubes to the water, then reduce the heat to a gentle simmer.
- Cook for 2 minutes (do not overcook—tuna should remain tender and slightly pink inside).
- Using a slotted spoon, gently remove the tuna and spread it out in a single layer on a serving platter to cool. Avoid stacking to prevent overcooking from residual heat.
- Make the Scapece Marinade:
- In a medium mixing bowl, whisk together 4 tablespoons extra-virgin olive oil, red wine vinegar, minced garlic, diced tomatoes, chopped mint, red pepper flakes, and oregano flowers.
- Season with sea salt and black pepper to taste. Adjust seasoning as needed—the marinade should be tangy and slightly spicy.
- Once the tuna has cooled to room temperature (about 10-15 minutes), pour the marinade evenly over the tuna. Let it sit for at least 10 minutes to absorb the flavors (or up to 30 minutes for deeper flavor).
- Prepare the Scallion Frocia:
- Heat 3 tablespoons of extra-virgin olive oil in a 6- to 8-inch non-stick sauté pan over medium-high heat until it shimmers and just begins to smoke.
- In a separate mixing bowl, whisk together the eggs, sliced scallions, and grated Romano cheese until well combined.
- Pour the egg mixture into the hot pan. Cook undisturbed for 2-3 minutes until the edges begin to set, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.
- Continue cooking until the omelet is fully set and golden brown on the bottom (about 4-6 minutes total). Avoid flipping to maintain a tender texture—cover with a lid briefly if the top needs help setting.
- Slide the frocia onto a plate and let it cool slightly (about 5 minutes), then cut into 6 equal wedges.
- Assemble and Serve:
- Arrange the frocia wedges on individual plates or a large platter.
- Spoon the marinated tuna and some of its marinade over each piece of frocia.
- Serve immediately, garnished with extra mint leaves or a sprinkle of Romano cheese if desired.
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