Title: Hot Fish-Pickle
Categories: Italian Relish
Yield: 1 Servings

3	oz	Tuna, salmon or anchovy
1	tb	White wine
1	tb	Vinegar
1	tb	Olive oil
1		Clove garlic, crushed
1/4	ts	Pepper
2	ts	Parsley
1/4	ts	Rosemary, ground
1/4	ts	Sage
1		Mint leaf, finely chopped
1	pn	Basil

In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced.

Source - The Roman Cookery of Apicius

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