Tonnato Charcuterie Board

Serves 4-6

Add the KIN tinned tuna, yoghurt, capers, Dijon mustard, olive oil, salt and pepper to a blender or small food processor and blend until combined. Taste and adjust seasoning if needed. Transfer to a small bowl.

Wash and prep all your vegetables. Slice, halve or trim where needed so everything is easy to grab.

Place the tonnato bowl and additional tin of tuna onto a serving platter and top with fresh dill. Arrange the vegetables, cheese, crackers, bread, olives, nuts and pickled onions around it, then serve.

Notes
This is very flexible - use whatever veg, crackers or cheese you have on hand.

You can make the tonnato ahead and keep it in the fridge for up to 2 days.

For the tonnato dip:

1 tin KIN Southern Bluefin Tuna in Oil

2 tbsp Greek yoghurt

6 capers

1 tsp Dijon mustard

2 tsp extra virgin olive oil

Pinch of salt and pepper, to taste

For the board

5-6 mini Lebanese cucumbers, halved

5-6 baby carrots, halved

250g multicoloured cherry tomatoes

150g sugar snap peas

1 bunch radishes, trimmed

1 baby gem lettuce (or endive leaves), separated

¼ cup pickled onions

⅓ cup Sicilian olives

⅓ cup roasted almonds

6 slices cheese of choice (I used Swiss cheese)

Sliced baguette

Crackers of choice (I used water crackers)

1 extra tin Kin Southern Bluefun Tuna in Oil

Fresh dill, to serve

Recipe developed by @madeby.mandy