Name: Sauce for Poached Tuna (Ius in Thynno Elixo)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1kg poached tuna; 1/2 tsp freshly-ground black pepper; 1/2 tsp lovage 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; 250ml fish stock; 1 tbsp olive oil

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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:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

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Original Recipe

Ius in Thynno Elixo (from Apicius' De Re Coquinaria) X, ii, 11

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.