Fresh Tuna Serve Over An Omelet of Parmesan and Scallion2017-11-10
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)
Bring 8 cups to boil. Cut tuna into 3/4"-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 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.
When tuna is cool, pour mixture over and set aside.
Heat 3 tablespoons Carbonell extra virgin olive oil in an 8"-non-stick saute pan, until smoking.
In a mixing bowl, stir together eggs, green onions and Parmesan cheese.
Pour into smoking pan and cook until omelet is set.
Cool and cut into 6 pieces.
Divide tuna over pieces of omelet and serve.