Ius in pelamyde assa (Sauce for Grilled Young Tuna)
Ius in pelamyde assa (Sauce for Tuna) is a traditional Ancient Roman recipe for a raisin-based sauce intended to be served with tuna. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ius in pelamyde assa.
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
Pepper, lovage, oregano, green coriander, onion, seedless raisins,1 raisin wine, vinegar, broth, reduced must, oil, and cook.
Ingredients:
A pinch each of peppercorns, lovage seeds (or celery seeds), oregano and fresh coriander
1 onion, thinly sliced
60g de-seeded raisins
1 tbsp passum
1 tbsp white wine or cider vinegar
1 tbsp defritum
1 tbsp olive oil
1 tbsp liquamen (or Nam Pla, Thai fish sauce)
honey (optional)
Method:
Grind the pepper, lovage, oregano and fresh coriander in a mortar. Scrape this into a saucepan and add the liquid ingredients.
Gently bring to the boil and add the honey (if desired). Serve hot with fried, roast or steamed tuna.
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