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Recipe for
Jus in pelamyde assa
(Sauce for Grilled
Young Tunny-Fish ...tuna fish)

by Apicius X, I, 13

Original recipe: Piper, ligusticum, origanum, coriandrum uiridem, cepam, uuam passam enucleatam, passum, acetum, liquamen, defritum, oleum, et coques. Hoc ius conuenit et in elixa. Si uis, et mel addes.

Translation: Pepper, lovage, origany, green coriander, onion, seedless raisins,1 raisin wine, vinegar, broth, reduced must, oil, and cook.


  • A pinch of:
    • pepper
    • lovage
    • oregano
    • fresh coriander
  • 1 onion, thinly sliced
  • 2 oz (50g) stoned raisins
  • 1 tbsp (15ml) passum
  • 1 tbsp (15ml) vinegar
  • 1 tbsp (15ml) defructum
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) garum
  • Honey (if desired)


  • Grind the pepper, herbs, onion and raisins in a bowl.
  • Put in a saucepan with the liquid ingredients, and bring to the boil.
  • Add honey to taste if so desired.
  • Serve with grilled or boiled tuna fish.
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