(Apic. 9, 10, 2) Ingredients:
- 500 g cooked tuna fillet
- 1/2 tsp ground pepper
- 1/2 tsp privet
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp rue
- 150 g dates (without stones)
- 1 tblsp honey
- 4 hard boiled eggs (in quarters)
- 50 ml white wine
- 2 tblsp wine vinegar
- 50 ml Defritum (or cooked wine)
- 2-3 tblsp green olive oil
Instructions:
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Cook tuna fillet. Mesh fillet together with dates, honey, wine, vinegar,
Defritum (or cooked wine) and oil. Put all into a bowl and garnish with egg quarters.
Serve.