Ius in thynno elixo
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Original RecipeIus in thynno elixo (from Apicius' De Re Coquinaria)Ius in thynno elixo: piper, ligusticum, thymum, condimenta mortaria, cepam, caryotam, mel, acetum, liquamen, oleum, sinape. TranslationPepper, lovage, thyme, crushed herbs, onions, fig dates or fig wine , honey vinegar, broth, oil, mustard and tie. Though based on the work of the Roman fourth-century CE gastronome, Apicius this recipe is mostly reliant upon a description given in a poem by the first-century CE poet, Martial. Ingredients:
225g fresh tuna deboned and cut into thick slices Method:To salt the fish soak the fish strips in sea-water or brine (15g salt per 100ml water) over night. Drain the fish salt it liberally and place in a barrel under weights for a week. When the fish is ready prepare the dressing as follows: In a pestle and mortar grind together the cumin, hazelnuts and mustard seed. Add the lovage, onion, mint, rue and dates and grind to a paste. Finally add the liquid ingredients and your sauce is ready. Wash the excess salt from the tuna, dress with the sauce and serve. An alternative to this woud be to cut the tuna into thin strips and to marinate in lime juice over night. Remove the excess lime juice and dress with the sauce (note, the fish is cured in the acidity of the lime juice but for this recipe to work a very fresh tuna steak is needed). |
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