Niçoise Charcuterie Platter

I teamed up with the Genova Seafood®to bring you this Niçoise Charcuterie Platter! I’ve been compensated for my time. Genova also provided me with Easy Open cans for the purpose of this post. All opinions are mine alone.

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

I am an eater who loves variety.

I love a variety of tastes, textures, colors, and temperatures in my food. I love that combination of hot and spicy with cool and creamy. I love soft and mellow with pops of acidity. I love crunch and bite and chew, preferably all at once on a giant platter.

An overhead photo of the niçoise platter. Clockwise from the top are fresh watercress leaves, quartered red tomatoes, halved hard boiled eggs, black cured olives in a small white bowl, crustless wheat bread triangles, a bowl of seasoned yellow fin tuna, and french potato salad.

Not only is this Niçoise Charcuterie Platter a holiday for my tastebuds and yours, but it’s wickedly simple to assemble and features your new favorite source of protein: Genova Yellowfin Tuna.

When it comes to cooking, it’s okay if you don’t make E-V-E-R-Y-T-H-I-N-G from scratch. You don’t have to catch your own fish, dig your own potatoes, and grow your own tomatoes. It would be glorious if we all did that, but at the end of the day your friends and family just want delicious food.

Enter: Assembly cooking. Putting gorgeous, delicious food on a platter so everyone can help themselves.

When it comes to Niçoise anything, I love opening Genova Yellowfin Tuna and just adding it to the platter. It’s healthy and nutritious and so very easy. They also have Albacore Tuna if thats more your style.

A landscape photo of three cans of yellowfin tuna in oilve oil. To the right and in the foreground is the fresh potato salad, seasoned tuna and watercress salad. In the background there are two pieces of copper handled silverware.

I added some blanched green beans, quartered tomatoes, boiled potatoes, hard-boiled eggs, cured black olives, and some toasty triangles. You know, the usual “Niçoise” stuff.

To tie it all together, I also whipped up a super simple Champagne vinaigrette. Drizzle this on everything. Toss the potatoes in it, too. Pass the extra on the side. Drizzle some more. Hit the whole platter with loads of S&P.

DONE. Time to dig in.

A close up portrait photo of flaked yellow fin tuna drizzled with a dijon mustard champagne vinaigrette. Clockwise around the tuna is watercress, quartered red tomatoes, prunes, triangles of crustless wheat bread, haricot verts, and french potato salad. It is seasoned with salt and pepper.

Interested in where your Genova Seafood is coming from? You can trace your specific can of tuna right using Genova’s traceability function. Technology is amazing!

Be sure to follow Genova Tuna on Facebook and Pinterest!

Save this Niçoise Charcuterie Platter  to your “Appetizers” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

An overhead photo of the nicoise platter. Clockwise from the top are fresh watercress leaves, quartered red tomatoes, halved hard boiled eggs, black cured olives in a small white bowl, crustless wheat bread triangles, a bowl of seasoned yellow fin tuna, and french potato salad.
5 from 1 vote
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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. If serving buffet style, you can make smaller platters and refill as necessary.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings

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

Instructions

For the Vinaigrette:

  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).  

For the Niçoise Platter:

  1. Add cooked potatoes to a medium bowl and drizzle with 3 tablespoons vinaigrette. Toss to coat. 

  2. 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.

  3. 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.

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

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1 comment

  1. What a great idea. I love the salad but i never thought to serve it like this!

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