Yield: 4 servings
| Measure | 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 \N | Egg; hard boiled, quartered |
| 3 tablespoons | Wine, white |
| 2 tablespoons | Wine vinegar |
| 3 tablespoons | Defritum |
| 2 tablespoons | Green olive oil |
| \N \N | called 'levisticum officinale'. It's an umbelliferous |
| \N \N | plant with yellowish flowers. Its dried roots are used |
| \N \N | as spice. It seems to be a kind of celery. |
| \N \N | DE RE COQUINARIA, Apicius (9,10,2) |
| \N \N | per Sam Lefkowitz |
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