Meal Type, Appetizers

Niçoise Charcuterie Platter

All the classic Niçoise flavors on one giant charcuterie platter. It’s more assembly than actual cooking! Fresh, flavorful, and perfect for entertaining.


Original recipe courtesy of Culinary Hill.

Total Time 8 Servings
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
6 5 5 0

Ingredients

For the Vinaigrette:

  • 1/4 cup Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 1/2 cup Olive oil

For the Niçoise Platter:

  • 4 (5 ounce) Genova® Yellowfin Tuna in Olive Oil in Easy Open Cans, drained
  • 3/4 pound Green beans or haricots verts, trimmed and blanched
  • 2 pounds baby potatoes, boiled and halved
  • 2 pounds Campari or cherry tomatoes, cut into wedges
  • 8 Hard-boiled eggs, peeled and halved
  • 1/2 cup Black olives, pitted
  • 1 bunch Watercress
  • Crackers or small pieces of bread
  • Fresh dill or other fresh herbs

Directions

  1. In a medium bowl, combine the vinegar, mustard, and salt and pepper to taste (I like 1/2 teaspoon each). Whisk in the olive oil to make an emulsion. If desired, blend with an immersion or regular blender (this makes the dressing lighter and frothier).
  2. Add cooked potatoes to a medium bowl and drizzle with 3 tablespoons vinaigrette. Toss to coat.
  3. Place the tuna in a bowl in the center of a large platter. Arrange the green beans, dressed potatoes, tomatoes, eggs, olives, watercress, and crackers or bread around the platter.
  4. Drizzle 1/4 cup vinaigrette over the whole platter, including the tuna, reserving the remainder on the side for use. Garnish the potatoes with fresh dill. Garnish the whole platter with additional salt and pepper to taste.