Category: Relishes

3 oz Tuna, salmon or anchovy

1 tbsp White wine

1 tbsp Vinegar

1 tbsp Olive oil

1 Clove garlic, crushed

1/4 tsp Pepper

2 tsp Parsley

1/4 tsp Rosemary, ground

1/4 tsp Sage

1 Mint leaf, finely chopped

1 pinch Basil

In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced.



Source - The Roman Cookery of Apicius