TUNA IN SCARPECE C.B. Original

serves 2

10 - 16 oz. fresh tuna (ahi) cut into 3/4" chunks
4 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 clove garlic very thinly sliced
3 medium plum tomatoes (or vine ripened real tomato) seeded and finely diced
6 fresh mint leaves
1/4 tsp. crushed red pepper
1 tsp. dried oregano flowers (or substitute regular dried or fresh oregano)
salt & pepper to taste
6 thick slices good French bread
olive oil to brush on bread

Drop tuna chunks into boiling water. Lower the heat until just bubbling and simmer for about 1 minute. Tuna should be still almost raw in middle. Drain carefully and place tuna chunks separated on a plate to cool. In a mixing bowl, stir together the olive oil, vinegar, garlic tomatoes, mint, crushed red pepper and oregano. When tuna is cool, pour liquid over and set aside.

Toast or grill bread slices and spoon tuna mixture over the bread slices. Bread must be brushed w/ olive oil after toasting or before grilling so that it will not sop up all the liquid when the fish is put on it.