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Ius in Thynno Elixo (Sauce for Poached Tuna)
Ius in Thynno Elixo (Sauce for Poached Tuna) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, thyme, seasonings, onions and dates in a vinegar, honey, stock and olive oil and mustard base which is served with poached tuna. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Poached Tuna (Ius in Thynno Elixo).
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 elixo: piper, ligusticum, thymum, condimenta mortaria, cepam, caryotam, mel, acetum, liquamen, oleum, sinape.
Translation
Sauce for Poached Tuna: [Combine] pepper, lovage, thyme, the seasonings used for Country Sauce, onions, dates, honey, vinegar, liquamen, olive oil and mustard.
Modern Redaction
Ingredients:
1kg poached tuna
1/2 tsp freshly-ground black pepper
1/2 tsp lovage (or celery) seeds
1/2 tsp dried thyme
1 tbsp fresh mint, finely chopped
1 tsp fresh coriander leaves, finely chopped
1/2 tsp mustard powder
1 tbsp
fennel fronds, finely chopped
1 shallot, finely chopped
4 dates, finely chopped
1 tbsp honey
1 1/2 tbsp white wine vinegar
1 tbsp liquamen (fish sauce)
250ml
fish stock
1 tbsp olive oil
Method:
Combine the black pepper, lovage (or celery) seeds, thyme and mustard powder in a mortar. Pound to grind then add the mint, coriander leaves, fennel fronds, shallot and dates and pound again until you have a paste. Mix in the honey, white wine vinegar, liquamen, olive oil and fish stock then turn into a saucepan. Bring to a boil, reduce to a simmer and cook gently for bout 25 minutes, or until thickened.
Serve to accompany the poached 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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