Fresh Tuna Serve Over An Omelet of Parmesan and Scallion



1 lb. fresh tuna
7 tbsps. Carbonell extra virgin olive oil
4 tbsps. Carbonell red wine vinegar
1 clove garlic, thinly sliced
1 can Capri diced tomatoes, drained
¼ cup fresh mint leaves, chopped
1 tsp. red pepper flakes, crushed
1 tsp. oregano
¼ tsp. rock salt
¼ tsp. fresh ground black pepper
6 eggs, beaten
½ cup green onions, finely sliced
½ cup Parmesan cheese, freshly grated (or Pecorino cheese)


Step 1

Bring 8 cups to boil. Cut tuna into 3/4"-cubes and drop into boiling water.

Step 2

Lower heat to simmer and cook 2 minutes.

Step 3

Drain carefully and set onto serving platter to cool in one layer.

Step 4

In mixing bowl, stir together 4 tablespoons Carbonell extra virgin olive oil together with Carbonel red wine vinegar, garlic, Capri diced tomatoes, mint, crushed pepper flakes and oregano.

Step 5

When tuna is cool, pour mixture over and set aside.

Step 6

Heat 3 tablespoons Carbonell extra virgin olive oil in an 8"-non-stick saute pan, until smoking.

Step 7

In a mixing bowl, stir together eggs, green onions and Parmesan cheese.

Step 8

Pour into smoking pan and cook until omelet is set.

Step 9

Cool and cut into 6 pieces.

Step 10

Divide tuna over pieces of omelet and serve.

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