| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Ancient Roman | Fish | 4 | Servings |
INGREDIENTS
| 500 | g | Cooked tuna fillet |
| 1/2 | ts | Ground pepper |
| 1/2 | ts | Liebstoeckl |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 1/2 | ts | Rue |
| 150 | g | Dates (without stones) |
| 1 | tb | Honey |
| 4 | Hard boiled eggs (in quarters) | |
| 50 | ml | White wine |
| 2 | tb | Wine vinegar |
| 50 | ml | Defritum (up to) |
| 3 | tb | 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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