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