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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.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesAncient Roman Recipes
Original Recipe
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.
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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