Mediterranean Tuna Snack Board
Prep Time15 mins.
One of my favorite appetizers, whether at a restaurant or homemade, is a cheese and snack board. The combination of all the different cheeses, fresh and dried fruits, honey, and variety of crackers, is honestly so irresistible. This love of combining different flavors to snack on was the inspiration behind this Mediterranean Tuna snack board.
With almost all of our meals being eaten at home lately, I have been trying to come up with creative and fun ideas to serve these meals. Going back to my love of cheeseboards, I decided to create a summery and healthy snack board for my family to enjoy. Snack boards are awesome because they are the perfect way to introduce and familiarize your kids with new food items, especially different fruits and vegetables. My daughter loves to dip and scoop up foods, so no surprise here, she was super excited about this snack board.
StarKist E.V.O.O.™ TunaTo make this snack board heartier and more filling, I added one of the easiest proteins to serve, also one of my favorites, tuna. I am such a fan of how much easier these StarKist E.V.O.O.™ tuna pouches are to serve and store over traditional cans.
The pouches are slim and perfect for on-the-go lunches and snacks. The StarKist E.V.O.O.™ pouches are packed in cold-pressed extra virgin olive oil so not only are they delicious, but also good for you. They are a good source of protein and StarKist E.V.O.O.™ tuna is a natural source of heart healthy Omega 3s.
In making my snack board, I wanted to add in Mediterranean flair, so this tuna was the perfect addition, especially since StarKist E.V.O.O.™ is Keto, Paleo, and Mediterranean Diet friendly. There are many varieties of these tuna pouches and you could use any of them in your snack board. I chose to use the StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna with Sun-dried Tomato in Extra Virgin Olive Oil and the StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil to complement the other ingredients on the board.
What to Add in the Snack Board
One great thing about snack boards is how versatile they are. You can add your favorite vegetables, fruits, and even dried fruits. You can also incorporate a wide assortment of dips, condiments, and cheeses. Since it is summer, I chose to add mini bell peppers, grape tomatoes and sliced cucumbers from my garden. Additionally, I made some hummus and roasted a red bell pepper and added those to my board as well. To keep with the Mediterranean flavors, I added some Lebanese green olives I had on hand, but you can add any of your favorites, including Greek or Italian varieties.
For the dipping/scooping piece, I used pita chips. It fits in perfectly with my Mediterranean/ Middle-Eastern vibe and is great for dipping into hummus or topping with veggies and tuna. You can make the pita chips yourself very easily by cutting up pita bread, tossing it in a bit of oil and baking or air-frying for a few minutes until golden brown and crispy. I also added in a few thin and crispy bread-sticks for variation. Crackers would also work wonderfully in this.
How to serve a Mediterranean Tuna Snack Board
Snack boards are perfect for outdoor entertaining. I served this snack board as part of lunch for my husband and kids outdoors. It was a beautiful and sunny summer day so I thought it would be perfect to serve in a backyard picnic setting. It would also make a wonderful appetizer at a party. You can easily double or triple the quantities to fit the number of guests you have. The husband and kids loved this, and I’m sure your family will too!
Empty the tuna from the pouches into small bowls.
Prepare the olives, roasted red pepper strips, and hummus in small separate bowls.
Arrange all the snacks on a large board. Serve and enjoy!
Mediterranean Tuna Snack Board
- 1 pouch StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna with Sun-dried Tomato in Extra Virgin Olive Oil
- 1 pouch StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil
- 1 cup Grape Tomatoes
- 6 mini Bell Peppers
- 1 sm Cucumber
- 5 stalks Celery
- 1 Roasted Red Pepper
- ½ cup Green Olives
- 3 cups Pita Chips