This was one of our favorite biblical recipes. We just about licked our plates, and my husband rarely even eats fish!

2 Tbsp apple cider vinegar

2 Tsp garum (recipe here)

4 Tbsp olive oil

4 shallots finely chopped

½ Tsp pepper

2 medium tuna steaks

3 Tbsp celery finely chopped (the original recipe asks for lovage, which I could not find. But lovage has a celery-like taste. So I used celery instead.)

1 Tsp mint finely chopped

Mix vinegar, shallots, garum, and celery with two table spoons of the olive oil. Set aside.

Pepper the tuna steaks. Add the rest of the olive oil to a saucepan on medium heat. (Roman saucepans looked very similar to our modern ones.) When oil is hot, add tuna steaks. In our home, we like our fish well done, but you are not supposed to do that with tuna. So cook to your taste. I cooked ours for about 5 minutes before flipping it.

When you turn your tuna over, add half of your vinaigrette, and cook for an additional 5 minutes, or until internal temperature reaches 140 F. Plate up your tuna. Add the rest of the vinaigrette and sprinkle with mint. So yummy.

Note: We prefer our shallots cooked through. So I sautéed them until golden before adding them to the vinaigrette.