Roman Tuna
Sarda Ita Fit
from Marcus Gavius Apicius. De Re Coquinaria
450g (1lb) Tuna Fillet, cooked
135g (5oz) Dates, stoned
45ml (3 tbsp) White Wine
45ml (3 tbsp) Defritum, or to taste
4 Eggs, hard boiled and quartered
2-3 tbsp Olive Oil
2 tbsp Wine Vinegar
1 tbsp Honey
½ tsp Ground Pepper
½ tsp Lovage or Parsley, finely chopped
½ tsp Thyme, finely chopped
½ tsp Oregano, finely chopped
½ tsp Rue, finely chopped
Flake the tuna
Place all of the ingredients except the eggs into a bowl and mix thoroughly.
Garnish with egg quarters.
Serve.
Submitted by: John David
Email: The Foody UK and Ireland
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