Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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                    mint leaf -- finely chopped
   1      pinch         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