Sarda ita fit (tuna)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cooked tuna fillet; blended with |
| 2 | teaspoons | Ground pepper |
| ½ | teaspoon | Liebstoeckl |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Rue |
| 5 | ounces | Dates (without stones) |
| 1 | tablespoon | Honey |
| 4 | Egg; hard boiled, quartered | |
| 3 | tablespoons | Wine, white |
| 2 | tablespoons | Wine vinegar |
| 3 | tablespoons | Defritum |
| 2 | tablespoons | Green olive oil |
| called 'levisticum officinale'. It's an umbelliferous | ||
| plant with yellowish flowers. Its dried roots are used | ||
| as spice. It seems to be a kind of celery. | ||
| DE RE COQUINARIA, Apicius (9,10,2) | ||
| per Sam Lefkowitz | ||
Directions
Cook tuna fillet. Mesh fillet together with dates, honey, wine, vinegar, defritum and oil. Put mass into a bowl and garnish with egg quarters. Serve.
Defritum: Either thick fig syrup, or must that's boiled until you : have only a third of the amount with which you started.
Liebstoeckl: I didn't find an English translation. In Latin it's Submitted By SAM WARING On 06-02-95