Tuna in Scapece with Scallion

Ingredients

• 1 teaspoon pepper red crushed
• 6  eggs beaten
• 2 tablespoons torn fennel fronds 
• 0.3 cup mint leaves fresh
• 1 pound tuna fresh
• 0.5  juice of lemon juiced
• 2 tablespoons olive oil extra-virgin
• 4 tablespoons olive oil extra-virgin
• 1 teaspoon oregano flowers dried
• 0.5 cup pecorino freshly grated
• 2  plum tomatoes finely chopped
• 0.5 medium onion red thinly sliced
• 1 pinch pepper flakes red
• 4 tablespoons red wine vinegar 
• 0.5 cup scallions finely sliced
• 4 servings sea salt and pepper black freshly ground

Equipment

• frying pan
• mixing bowl

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.
3. 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.
4. Combine all ingredients and serve with tuna.