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Ius in thynno elixo (Salt Tuna with Sauce)
Ius in thynno elixo (Salt Tuna with Sauce) is a traditional Ancient Roman recipe for a dish of salted tuna served with a hazelnut, date and mustard seed sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ius in thynno elixo.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Ius in thynno elixo: piper, ligusticum, thymum, condimenta mortaria, cepam, caryotam, mel, acetum, liquamen, oleum, sinape.
Translation
Pepper, lovage, thyme, crushed herbs, onions, fig dates or fig wine, honey, vinegar, broth, oil, mustard and tie.
Though based on the work of the Roman fourth-century CE gastronome,
Apicius this recipe is mostly reliant upon a description given in a poem by the first-century CE poet, Martial.
Ingredients:
225g fresh tuna deboned and cut into thick slices
¼ tsp
lovage seeds (or celery seeds)
½ tsp
cumin seeds
2 tsp chopped onion
2 tsp fresh mint
2 sprigs
rue
1½ tbsp chopped hazelnuts
1 chopped date
¼ tsp black mustard seeds
1½ tbsp wine vinegar
1½ tbsp olive oil
Method:
To salt the fish soak the fish strips in sea-water or brine (15g salt per 100ml water) over night. Drain the fish salt it liberally and place in a barrel under weights for a week. When the fish is ready prepare the dressing as follows:
In a pestle and mortar grind together the cumin, hazelnuts and mustard seed. Add the lovage, onion, mint, rue and dates and grind to a paste. Finally add the liquid ingredients and your sauce is ready.
Wash the excess salt from the tuna, dress with the sauce and serve. An alternative to this would be to cut the tuna into thin strips and to marinate in lime juice over night. Remove the excess lime juice and dress with the sauce (note, the fish is cured in the acidity of the lime juice but for this recipe to work a very fresh tuna steak is needed).
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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