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Ius in Thynno (Sauce for Tuna)
Ius in Thynno (Sauce for Tuna) is a traditional Ancient Roman recipe for a classic sauce of pepper, cumin, thyme, coriander, onion and raisins in a vinegar, honey, wine, stock and olive oil base that's thickened with starch and which is served with tuna. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ius in Thynno (Sauce for Tuna).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Ius in thynno: piper, cuminum, thymum, coriandrum, cepam, uvam passam, acetum, mel, vinum, liquamen, oleum. calefacies, amulo obligabis.
Translation
Sauce for Tuna: [Mix] pepper, cumin, thyme, coriander, onion, raisins, vinegar, honey, wine, liquamen and olive oil. Simmer [together] and thicken with starch.
Modern Redaction
Ingredients:
1kg baked or fried tuna
1/2 tsp freshly-ground black pepper
1/2 tsp cumin seeds
1/2 tsp dried thyme
1/2 tsp coriander seeds
1 shallot, finely chopped
2 tbsp raisins
1 tbsp honey
1 1/2 tbsp white wine vinegar
60ml white wine
1 tbsp liquamen (fish sauce)
200ml
fish stock
1 tsp cornflour mixed to a slurry in 1 tbsp water (originally wheat starch, amulum, would have been used)
Method:
Combine the black pepper, cumin seeds, thyme and coriander seeds in a mortar. Pound to grind then add the shallot and raisins and pound again. Mix in the honey, white wine vinegar, white wine, liquamen and fish stock then turn into a saucepan. Bring to a boil, reduce to a simmer and cook gently for 20 minutes. At this point, whisk in the cornflour slurry and cook for a further 5 minutes.
Serve to accompany the baked or fried tuna.
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.
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