This dish, known as Sarda Ita Fit, is a vibrant reconstruction of an ancient Roman fish salad that perfectly balances savory, sweet, and herbal notes. The base consists of cooked tuna fillets, which are flaked and combined with soft, sweet dates to create a unique texture contrast. A rich dressing made from defrutum (reduced grape must), wine vinegar, honey, and green olive oil coats the mixture, adding depth and acidity. The flavor profile is elevated by a robust blend of herbs including Liebstoeckl (mugwort), thyme, oregano, and rue, alongside freshly ground pepper. Garnished with quartered hard-boiled eggs, this dish offers a complex interplay of flavors reminiscent of classical Mediterranean cooking. It serves as an excellent main course for those interested in historical cuisine or looking for a distinctive, herbaceous seafood salad that stands out at dinner parties.
Sarda ita fit (tuna)
Description
This dish, known as Sarda Ita Fit, is a vibrant reconstruction of an ancient Roman fish salad that perfectly balances savory, sweet, and herbal notes. The base consists of cooked tuna fillets, which are flaked and combined with soft, sweet dates to create a unique texture contrast. A rich dressing made from defrutum (reduced grape must), wine vinegar, honey, and green olive oil coats the mixture, adding depth and acidity. The flavor profile is elevated by a robust blend of herbs including Liebstoeckl (mugwort), thyme, oregano, and rue, alongside freshly ground pepper. Garnished with quartered hard-boiled eggs, this dish offers a complex interplay of flavors reminiscent of classical Mediterranean cooking. It serves as an excellent main course for those interested in historical cuisine or looking for a distinctive, herbaceous seafood salad that stands out at dinner parties.Ingredients
Directions
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Cook the tuna fillet until just done, then flake or mesh the flesh into small pieces.
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In a separate bowl, combine the dates, honey, white wine, defrutum, wine vinegar, olive oil, ground pepper, Liebstoeckl, thyme, oregano, and rue to create the dressing.
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Add the flaked tuna to the dressing mixture and toss thoroughly until the fish is evenly coated and well combined with the dates and herbs.
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Transfer the tuna mixture to a serving bowl.
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Garnish with the quartered hard-boiled eggs and serve immediately.
Note
Defrutum is a reduced grape must used in ancient Roman cooking. If unavailable, you can substitute with a mixture of grape juice reduced by half or a blend of honey and balsamic vinegar.
Liebstoeckl, also known as mugwort, has a distinct bitter and aromatic flavor. Use sparingly as it can be overpowering. Rue is also quite bitter; ensure you use the correct amount for balance.
This recipe is based on Apicius, Book 9, Recipe 10, a historical source for ancient Roman cuisine.
