| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Ancient Roman | Fish | 4 | Servings |
INGREDIENTS
| 500 | g | Cooked tuna fillet |
| 1/2 | t | Ground pepper |
| 1/2 | t | Liebstoeckl |
| 1/2 | t | Thyme |
| 1/2 | t | Oregano |
| 1/2 | t | Rue |
| 150 | g | Dates, without stones |
| 1 | T | Honey |
| 4 | Hard boiled eggs, in | |
| quarters | ||
| 50 | White wine | |
| 2 | T | Wine vinegar |
| 50 | Defritum | |
| 2 | up to | |
| 3 | T | Green olive oil |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. Cook tuna fillet. Mesh fillet together with dates, honey, wine, vinegar, Defritum and oil. Put mass into a bowl and garnish with egg quarters. Serve. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 94
Total Fat: 10.4g
Cholesterol: 264.6mg
Sodium: 1632.7mg
Potassium: 539mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 5g
Protein: 40.1g