Mild Fish Pickle (00102)

3 oz Tuna, salmon or anchovy
1 tbsp Olive oil
2 tsp White wine
½ tsp Honey
1 tbsp Vinegar
1 pinch Basil
½ tsp Mustard seed
¼ tsp Thyme
½ tsp Oregano
1 Mint leaf, finely chopped
½ tsp Celery seed (or lovage)

In a mixing bowl, thoroughly combine all ingredients.
This fish pickle may be stored in the refrigerator in a glass jar for up to 2 weeks,
and should then be replaced.

Source - The Roman Cookery of Apicius