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).
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.
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