15 min


4 servings


  • 1 jar Tonnino Ventresca Tuna Fillets
  • Parmesan cheese
  • Brie cheese
  • Sliced baguette (fresh bread)
  • Assorted meats (prosciutto, salami, mortadella, etc.)
  • Green olives
  • Red and green grapes
  • Cornichons
  • Lemons and oranges
  • Raspberries and blackberries
  • Fresh basil and rosemary
  • Honey
  • Italian bread sticks
  • Crackers


  • To start, select your board size. Once you’ve decided on your board place your cheeses around the board with a couple cheese knives.
  • Place the Ventresca Tuna fillets on a small plate and place it in the center of the board.
  • Garnish edges with fresh rosemary and basil. Place some little bowls around the board that you’ll use to put the olives in the board. Once your cheeses and bowls are set on board, start arranging your meats. Fold some of the meat for variety and fan out others flat on the board.
  • Add some of your fresh berries on your board.
  • Start filling in spaces with fruit and sliced pickles.
  • Then fill in with bread sticks and crackers arranging around the board.
  • Add honey as a final touch.