Category: Relishes

3 oz Tuna, salmon or anchovy

2 tsp White wine

1 tbsp Vinegar

1/2 tsp Mustard seed

1/2 tsp Oregano

1/2 tsp Celery seed (or lovage)

1 tbsp Olive oil

1/2 tsp Honey

1 pinch Basil

1/4 tsp Thyme

1 Mint leaf, finely chopped

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



Source - The Roman Cookery of Apicius