History for the Rest of Us

Roast Tuna

Roast Tuna

Apr 12, 2012

Sauce for roast tuna: pepper, lovage, mint, onion, a little vinegar, and oil. (Apicius, 435)

Ius in cordula assa: piper, ligustcum, mentam, cepam, aceti modicum et oleum.

for the vinaigrette

  • 3 tablespoons strong vinegar
  • 2 tablespoons garum, or vinegar with anchovy paste
  • 9 tablespoons olive oil
  • 4 finely chopped shallots
  • 1 teaspoon pepper
  • 1 teaspoon lovage seeds
  • 25g fresh mint
  • Put all of the vinaigrette ingredients into a jar and shake well to blend them together.

    Brush your tuna fillets with oil, pepper and salt, then grill them on one side over a hot barbecue. Turn them and brush the roasted side with the vinaigrette. Repeat. The tuna flesh should be pink inside so don’t let it overcook. Serve with the remains of the vinaigrette.


    Copyright notice: Excerpted from Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Faas, published by the University of Chicago Press. © Patrick Faas. All rights reserved. This text may be used and shared in accordance with the fair-use provisions of U.S. copyright law, and it may be archived and redistributed in electronic form, provided that this entire notice, including copyright information, is carried and provided that the University of Chicago Press is notified and no fee is charged for access. Archiving, redistribution, or republication of this text on other terms, in any medium, requires the consent of both the author and the University of Chicago Press.