Anchovy Antipasto Recipe from Italy with Tuna, Artichoke, and Tomatoes

Anchovy Antipasto

Anchovy Antipasto Recipe from Italy with Tuna, Artichoke, and Tomatoes
Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4


Anchovy Antipasto
Anchovy Antipasto

Anchovy Antipasto is a delightful and savory dish that combines the bold flavors of anchovies and tuna with the freshness of artichoke hearts, baby greens, and tomatoes. This recipe is perfect for those who appreciate the rich, umami flavors of seafood and are looking for a refreshing yet hearty appetizer. Whether you're hosting a dinner party or simply want to indulge in a flavorful snack, this Anchovy Antipasto is sure to impress.


The origins of antipasto can be traced back to Italy, where it traditionally serves as the first course of a meal. Antipasto, meaning "before the meal," typically consists of various cold foods such as cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, and various cheeses. The inclusion of anchovies in antipasto dishes has been a long-standing tradition in Italian cuisine, celebrated for their ability to add depth and umami to dishes. This Anchovy Antipasto recipe is a nod to this tradition, combining classic ingredients with a modern twist.


How to prepare

  1. In a small bowl, combine anchovy, oil, and lemon juice. Let it stand for about an hour.
  2. Pour the anchovy mixture into a larger bowl and add all the ingredients except for the baby greens. Mix well.
  3. Place the baby greens on individual dishes and pour the mixture on top of the greens. Serve cold, plain, or with other appetizers or side dishes.


  • For a vegetarian version, omit the anchovies and tuna and add more artichoke hearts and some olives or capers for added flavor.
  • Add slices of mozzarella or feta cheese for a creamier texture and richer flavor.
  • Include other vegetables like cucumber, bell peppers, or red onions for added crunch and color.

Cooking Tips & Tricks

To ensure the best flavor and presentation for your Anchovy Antipasto, consider the following tips:

- Allow the anchovy, oil, and lemon juice mixture to marinate for at least an hour to fully infuse the flavors.

- Drain the artichoke hearts and tuna well to prevent the dish from becoming too watery.

- For a more visually appealing presentation, arrange the baby greens on the plate first, then top with the anchovy mixture and garnish with tomato slices and pepperoni.

- If you prefer a less intense anchovy flavor, you can reduce the amount of anchovy fillets used in the recipe.

Serving Suggestions

Anchovy Antipasto can be served as a standalone appetizer or paired with crusty bread, crackers, or a light soup for a more filling meal. It's perfect for summer gatherings or as a refreshing starter to any meal.

Cooking Techniques

The key technique in this recipe is marinating the anchovy mixture, which enhances the flavors and melds them together beautifully. Additionally, gently mixing the ingredients ensures that the delicate components, like the baby greens and tomato slices, maintain their integrity.

Ingredient Substitutions

If you don't have vegetable oil, olive oil makes a great substitute and adds a more traditional flavor.

- Capers can be used in place of anchovies for a less fishy taste.

- Arugula or spinach can replace baby greens for a different flavor profile.

Make Ahead Tips

The anchovy mixture can be prepared a day in advance and stored in the refrigerator to allow the flavors to develop further. Assemble the dish just before serving to maintain the freshness and crispness of the greens.

Presentation Ideas

Serve the Anchovy Antipasto on individual plates with a garnish of lemon wedges and a sprinkle of freshly cracked black pepper. For a more rustic presentation, arrange the dish on a large platter, allowing guests to serve themselves.

Pairing Recommendations

This dish pairs beautifully with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, which complements the salty, umami flavors of the anchovies and tuna. A light, citrusy beer is also a good match.

Storage and Reheating Instructions

Anchovy Antipasto is best enjoyed fresh and does not require reheating. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Note that the greens may wilt and lose their crispness.

Nutrition Information

Calories per serving

One serving of Anchovy Antipasto contains approximately 200 calories, making it a moderate-calorie option that can fit into various dietary plans.


This Anchovy Antipasto is relatively low in carbohydrates, making it a suitable option for those following a low-carb diet. The primary sources of carbohydrates in this dish are the tomatoes and artichoke hearts. One serving of this dish contains approximately 8 grams of carbohydrates.


The fats in this recipe come mainly from the vegetable oil, anchovies, and tuna. These ingredients contribute to the dish's overall richness and satiety. One serving of Anchovy Antipasto contains about 15 grams of fat, with a mix of monounsaturated, polyunsaturated, and a small amount of saturated fats.


Anchovy Antipasto is a good source of high-quality protein, thanks to the anchovies and tuna. Protein is essential for building and repairing tissues, making this dish a nutritious option. One serving provides approximately 12 grams of protein.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including Vitamin C from the lemon juice and tomatoes, Vitamin K and iron from the baby greens, and omega-3 fatty acids from the anchovies and tuna. These nutrients contribute to the overall health benefits of the dish.


This recipe contains fish (anchovies and tuna), which are common allergens. Individuals with fish allergies should avoid this dish.


Overall, Anchovy Antipasto is a nutritious and flavorful dish that provides a good balance of proteins, fats, and essential vitamins and minerals, with a moderate calorie count. It's a great option for those looking for a healthy and satisfying appetizer.


Anchovy Antipasto is a versatile and flavorful dish that combines the rich tastes of the sea with fresh vegetables for a delightful appetizer. With its nutritious profile and easy adaptability, it's a perfect addition to any meal, offering a taste of Italian tradition with a modern twist.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had decided to spend the afternoon rummaging through old cookbooks at a local thrift store. As I flipped through the yellowed pages, my eyes landed on a worn, handwritten note tucked between the pages of an Italian cookbook.

Curious, I carefully unfolded the note and read the elegant script that danced across the paper. It was a recipe for Anchovy Antipasto, a dish I had never heard of before. Intrigued, I decided to purchase the cookbook and take the recipe home with me.

That evening, I set to work in my kitchen, gathering the ingredients listed on the note. Anchovies, olives, capers, garlic, and olive oil - simple yet flavorful ingredients that promised to create a dish that would transport me to the shores of Italy with every bite.

As I followed the instructions carefully, I couldn't help but wonder about the person who had written the recipe. Had they learned it from their grandmother, like I had learned so many of my own recipes? Or had they stumbled upon it in a quaint little trattoria nestled in the hills of Tuscany?

As the dish came together, the aroma of garlic and anchovies filled my kitchen, making my stomach growl in anticipation. I couldn't wait to taste the fruits of my labor, to see if this recipe would become a new favorite in my repertoire.

Finally, the moment of truth arrived. I scooped a spoonful of the Anchovy Antipasto onto a slice of crusty bread and took a tentative bite. The flavors exploded in my mouth, a symphony of salty, briny, and savory notes that danced across my taste buds. It was unlike anything I had ever tasted before, a true revelation in the world of antipasti.

From that day on, Anchovy Antipasto became a staple in my kitchen. I would make it for family gatherings, dinner parties, or simply for myself on a quiet evening at home. Each time I prepared it, I would think back to that fateful day at the thrift store, where I had stumbled upon a hidden gem that would become a cherished part of my culinary repertoire.

Over the years, I have shared the recipe with friends and family, passing on the tradition of Anchovy Antipasto to the next generation. It has become a beloved dish in our household, a reminder of the power of a simple handwritten note tucked away in the pages of an old cookbook.

As I sit here now, reflecting on the journey that led me to discover this recipe, I am filled with gratitude for the serendipitous moment that brought it into my life. It is a reminder that sometimes, the most precious treasures can be found in the most unexpected places, waiting to be uncovered and shared with those we hold dear.

And so, I will continue to make Anchovy Antipasto for years to come, honoring the memory of the unknown writer who first penned the recipe and the culinary tradition they passed down to me. It is a dish that holds a special place in my heart, a testament to the power of food to bring people together and create lasting memories that span generations.


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