Categories: Relishes, Italian 
      Yield: 1 servings 
  
      3 oz Tuna, salmon or anchovy             1 tb Olive oil 
      2 ts White wine                        1/2 ts Honey 
      1 tb Vinegar                             1 pn Basil 
    1/2 ts Mustard seed                      1/4 ts Thyme 
    1/2 ts Oregano                             1    Mint leaf, finely chopped 
    1/2 ts Celery seed (or lovage)         
  
  In a mixing bowl, thoroughly combine all ingredients. This fish pickle may 
  be stored in the refrigertator in a glass jar for up tp 2 weeks, and should 
  then be replaced. 
   
  Source - The Roman Cookery of Apicius