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 to decide!
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".