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  • 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsChlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 ounces tuna -- salmon or anchovy

  3. 1 tablespoon white wine

  4. 1 tablespoon vinegar

  5. 1 tablespoon olive oil

  6. 1 clove garlic -- crushed

  7. 1/4 teaspoon pepper

  8. 2 teaspoons parsley

  9. 1/4 teaspoon rosemary -- ground

  10. 1/4 teaspoon sage

  11. 1 mint leaf -- finely chopped

  12. 1 pinch basil

Instructions Jump to Ingredients ↑

  1. 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.

  2. Source - The Roman Cookery of Apicius

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