Cooking Method & Instructions:
Cook tuna fillet. Mesh fillet together with dates, honey,
wine, vinegar, Defritum (thick fig syrup) and oil. Put mass
into a bowl and garnish with egg quarters. Serve.
The above Ancient Roman
recipe for Tuna is written in totally different way to
today's recipe books! Food and ingredient measurements were
extremely basic - quantities were not often specified in Roman food recipes.
Temperature control was difficult and therefore not
specified! Cooking times were vague - and left to the cook
The content of this Tuna Recipe
is taken from a collection of Ancient Roman Food Recipes. The
cookery book, containing these old Roman recipes, is called
Apicius, the overall title being 'De re coquinaria' which
means "On the Subject of Cooking".