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Hot Fish-Pickle


Course : Fish
Serves: 1
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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 / Directions:


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

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