Name: Sauce for Baked Young Tuna (Ius in Pelamyde Assa)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 500g baked tuna; 1/2 tsp freshly-ground black pepper; 1 tsp lovage seeds (or celery seeds); 1/2 tsp dried oregano, crumbled; 1 tbsp coriander leaves, finely chopped; 2 tbsp onion, finely chopped; 4 tbsp seedless raisins; 2 tbsp passum; 2 tbsp defritum; 1 tbsp white wine vinegar; 1 tbsp olive oil; 250ml fish stock

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Ius in Pelamyde Assa (Sauce for Baked Young Tuna)

Ius in Pelamyde Assa (Sauce for Baked Young Tuna) is a traditional Ancient Roman recipe for a classic sauce of spiced onions and raisins in a wine, stock, vinegar and olive oil base that's intended to be served with baked tuna. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Baked Young Tuna (Ius in Pelamyde Assa).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Spice Recipes Ancient Roman Recipes

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Original Recipe

Ius in Pelamyde Assa (from Apicius' De Re Coquinaria) X, i, 13

Ius in pelamyde assa: piper, ligusticum, origanum, coriandrum viridem, cepam, uvam passam enucleatam, passum, acetum, liquamen, defritum, oleum, et coques. hoc ius convenit et in elixa. si vis, et mel addes.

Translation

Sauce for Baked Young Tuna: [Combine] pepper, lovage, oregano, fresh coriander, onion, seedless raisins, passum, vinegar, liquamen, defritum, olive oil and cook. If you wish, add some honey. This sauce may also be served with poached [tuna].

Modern Redaction

Ingredients:

500g baked tuna

1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp dried oregano, crumbled
1 tbsp coriander leaves, finely chopped
2 tbsp onion, finely chopped
4 tbsp seedless raisins
2 tbsp passum
2 tbsp defritum
1 tbsp white wine vinegar
1 tbsp olive oil
250ml fish stock

Method:

Combine the black pepper, lovage (or celery) seeds, oregano and coriander leaves in a mortar. Pound to grind then add the onion and raisins and pound again. Mix in the passum, defritum, vinegar, olive oil and fish stock. Turn into a small pan and bring to a boil. Reduce to a simmer and cook for 20 minutes, or until thickened.

Serve to accompany the baked fish.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.