Yield: 1 servings
Measure | Ingredient |
---|---|
3 ounces | Tuna, salmon or anchovy |
2 teaspoons | White wine |
1 tablespoon | Vinegar |
½ teaspoon | Mustard seed |
½ teaspoon | Oregano |
½ teaspoon | Celery seed (or lovage) |
1 tablespoon | Olive oil |
½ teaspoon | Honey |
1 pinch | Basil |
¼ teaspoon | Thyme |
1 \N | 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