Italian-marinated Ahi and Scallion Frittata

Italian-marinated Ahi and Scallion Frittata, originally uploaded by heathercw.

Marinated Tuna Sicilian-Style with Scallion Fritatta (Tonno in Scapece con Frocia)
Recipe Courtesy of Mario Batali's Molto Italiano.

1 pound sushi-grade tuna, cut into ¾ inch cubes
¼ cup plus 3 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
1 clove garlic, thinly sliced
2 plum tomatoes, finely chopped
¼ cup fresh mint leaves
1 teaspoon dried oregano flowers or regular dried oregano
1 teaspoon hot red pepper flakes
6 large eggs
salt and freshly ground black pepper
½ cup thinly sliced scallions
½ cup freshly grated pecorino romano

1. Bring 2 quarts of water to a boil in a medium saucepan. Drop the tuna into the boiling water, lower the heat to a simmer, and cook for 2 minutes. Drain carefulluy and place in one layer on a platter to cool.

2. In a small bowl, stir together ¼ cup of the olive oil, the vinegar, garlic, tomatoes, mint oregano and red pepper flakes. Pour over the cooled tuna and set aside.

3. In a 6-to 8-inch nonstick sauté pan, heat the remaining 3 tablespoons olive oil over medium heat until smoking. Meanwhile, in a medium bowl, beat the eggs and salt and pepper to taste, then stir in the scallions and pecorino. Pour into the hot pan and cook until the frittata is set on the bottom. Invert the frittata onto a plate, then slide it back into the pan and cook until completely set. Transfer to a plate and let cool.

4. Cut the frittata into 4 wedges. Place on serving plates, arrange the tuna on top, and serve.