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Italian Caviar – heaven in one bite

June 7, 2013

Can’t take credit for this recipe, just for reproducing it for a recent benefit I cooked for to raise funds and awareness for the Samaritan Counseling Center. Great concept of small, themed evenings in homes rather than yet another ‘gala’. My friend Sue who is on the board had volunteered to host a wine tasting and asked me to be her guest ‘chef’. I told her to use that term loosely. We met with the incoming board president who was co-hosting the evening and discussed wines and menu, settling on some small bites and dinner to complement the wines Sue had chosen.  This “Italian Caviar” was one of the small bites along with classic gougeres, roasted bell pepper on toasted bread rounds and goat cheese and a lovely selection of cheese and artisanal salami.

My very funny friend Emily wrote this at the top of the recipe she shared…Straight from Fort Smith, Arkansas…. some of the best Italian you’ll ever have.

Italian Caviar

Italian Caviar


  • 2 cups pitted black olives
  • 1/2 cup anchovy fillets in oil (I used 1/4 cup)
  • 1/2 cup tuna fish in oil
  • 1/2 cup capers
  • 1 T lemon juice
  • 2 cloves crushed garlic
  • 1 t Dijon mustard
  • Pinch of cayenne pepper
  • 1 T Olive Oil

– – – – – – – – – – – – – –

  • 24 small new red potatoes, halved, hollowed and boiled
  • Container marscapone


Chop and mix all ingredients from top list. Add olive oil a little at a time to produce firm, easy-to-spread mixture. If using a food processor, only pulse a few times.

Serve at room temp on dense, Italian bread. Or boil, halved and hallowed small, red potatoes; scoop in mascarpone; top with Italian caviar.


4 Comments leave one →
  1. Sloan Salah permalink
    June 7, 2013 10:32 am

    Sounds so yummy Where can you buy canned good tuna?

    Sent from my iPhone

    • June 7, 2013 10:55 am

      I bought mine at Garden Fresh. It was an Italian brand and packed in olive oil.

  2. June 7, 2013 10:38 am

    Amy is a guest “chef” like no other! Her wonderful ingredients and presentation made everyone oh and ah! I quickly finished off the leftover “caviar” the next day, before anyone had a chance to get to it first. Also great on crackers! I confess, I also polished off the gougeres too, and they warmed up nicely in the microwave, just like they were out of the oven.

    • June 7, 2013 10:56 am

      So glad the leftovers were good and that you got to them first! Such a fun evening for a great cause. I was very happy to have been part of it and really look forward to my weekend at your Michigan cottage!

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