Hot Fish-Pickle
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 1
 

Ingredients:

3 ounces tuna -- salmon or anchovy
1 tablespoon white wine
1 tablespoon vinegar
1 tablespoon olive oil
1 clove garlic -- crushed
1/4 teaspoon pepper
2 teaspoons parsley
1/4 teaspoon rosemary -- ground
1/4 teaspoon sage
1 bunch mint leaf -- finely chopped
1 dash basil
 

Preparation:

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. Source - The Roman Cookery of Apicius