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Hot Fish Pickle

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.

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