What happens when you come across viral recipe ideas> You find ideas like charcuterie nachos, a plate of nachos x a charcuterie board.

Also called charcuterie chips when made with potato chips, “They’re pure chaos in the best way,” says Kristina Vänni of Taste of Home.

Here’s her take on the recipe. You can add or swap any ingredient, from substituting potato chips, veggie chips, or crackers to using different charcuterie meats LINK.

“Essentially, anything you like on a charcuterie board can become a topping for charcuterie chips.” says Kristina.

“You could sprinkle it with nuts like marcona almonds or candied walnuts. Or, add pieces of dried fruit or slices of fresh fruit.

“Finally, if it tickles your fancy, try tangy mustard or other variations of pickled vegetables to punch up the flavor.”

Sure we love classic nachos, but we make them all year. We’re serving this fun variation for Cinco de Mayo.

> The history of nachos.

> The history of Cinco de Mayo.

> More nachos recipes.

> Check out more nachos-related holidays below.
 
 
RECIPE: CHARCUTERIE NACHOS

If you don’t eat pork products, cut up chicken strips instead (photo #5).

Ingredients

 
Preparation

1. PREHEAT the oven to 400°F.

2. TRIM a piece of parchment to fit the size of your cheese board or platter, and place it on a rimmed sheet pan.

3. SPREAD the tortilla chips over the entire surface of the pan. Scatter the Brie evenly over the chips. Next, scatter the prosciutto and bake for about 10 minutes to let the cheese melt.

4. REMOVE from the oven and sprinkle with the topping: Parmesan cheese, spicy salami, gherkins, olives, and dollops of fig jam. Finally, drizzle with honey.

5. SLIDE the parchment from the baking tray to the serving board or platter and serve immediately.

Store leftovers in an airtight container in the fridge. Pop them in the the oven for a few minutes to re-melt the cheese and warm the chips. The oven keeps the chips crisp, but you can use the microwave for a quick (if limp) fix.
 
 
NACHO RELATED HOLIDAYS

[1] How great a snack is this? (photo by ChatGPT 2025-05-04).

[2] Charcuterie Nachos ready for 10 minutes in the oven (photos #2 and #3 © Kristina Vänni | Taste Of Home).

[3] Ten minutes later.

[4] Classic nachos were simply tortilla chips topped with salsa and melted cheese, but many variations followed (photo © Jay Gaijar | Unsplash).

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[1] Yellowfin tuna, also known as ahi (photo © Anh Tuan To | Unsplash).

[2] Bluefin tuna (photo © Vital Choice).

[3] Tuna is caught and flash-frozen. These bluefins are ready for purchase at the Tsukiji Fish Market in Tokyo (photo © David Dibert | Pexels).

[4] American Tuna is available with sea salt, salt-free, garlic, jalapeño, and in the photo, smoked tuna (photo © American Tuna).

[5] Fishwife tuna is available in regular or spicy olive oil or lemon-flavored (photo © Fishwife Tinned Seafood Co.).

[6] Ocean Naturals offers albacore and yellowfin tuna in both solid and ventresca‡‡ [tuna belly] (photo © Ocean Naturals). Also see photo #16 below.

[7] Scout has cans of albacore, albacore in pesto, and smoked albacore, and some great flavored seafood snacks—see photo #13 (photo © Good Eggs).

[8] The Tonnino line has premium fillets in water or olive oil, ventresca‡‡ [tuna belly], plus flavors we love: capers and sundried tomatoes, garlic, jalapeño, lemon and papper, and oregano (photo © Tonnino).

[9] Wild Planet’s line includes albacore and skipjack in cans, jars, single-serve pouches, flavors (Dill Pickle, Jalapeño & Cumin) and a variety of ready-to-eat meals (photo #14) with beans, grains, and pasta (photos #9 and #14 © Wild Planet Foods).

[10] Marine Stewardship Council logo.

[11] Aquaculture Stewardship Council logo.

[12] Fishery Improvement Projects logo.

World Tuna Day, May 2nd, highlights the importance of doing what we can to manage the wild tuna* supply to maintain sustainability.

World Tuna Day was declared in 2017 by the United Nations, to focus on conserving the world’s tuna stocks.

Tuna is one of the most important fish species. While shrimp consistently ranks as America’s most consumed seafood by volume, salmon and tuna vie for second and third place.

Where would we be without tuna? It’s easy for each of us to play a small part in renewable tuna—i.e. not depleting the resources.

Here are some practical ways you can enjoy tuna while helping to maintain supplies and supporting the ocean environment.
 
 
BE ON THE LOOKOUT FOR CERTIFICATIONS

Start with an awareness of sustainable certifications for the fish you purchase, whether at a market or in a restaurant.

 
Restaurants that purchase certified sustainable seafood will so note it on their menus.

There are also programs that can help you identify restaurants committed to sustainable seafood:

 
Some fish may lack certifications, but offer you other affirmations of environmental sustainability.

 
 
AT FRESH FISH MARKETS & COUNTERS

When buying fresh fish, look for the certifications and methods and certifications above.
 

[13] Scout Seafood Snacks are grab-and-go, with a spoon included, in Chili Crisp, Chile Jalapeño Crisp, Za’atar Crisp (photo © Scout Canning but best inventory is on Amazon).
 
 
ON STORE SHELVES: SUSTAINABLE TINNED TUNA BRANDS

Look for sustainably caught and processed tuna. The number of brands keeps growing due to consumer demand.

In alphabetical order:

 
 
Store Brands with Sustainable Options

 

[14] Wild Planet’s grab-and-go meals can be enjoyed heated or at room temperature.
 
 
BIG-BRAND SUSTAINABLE CANNED TUNA

To meet consumer demand, the major brands have also introduced sustainable product lines. Look for:

 
 
DOWNLOAD THE SEAFOOD WATCH APP

Seafood Watch will guide you to make responsible seafood choices. The information is constantly updated to indicate sustainable seafood by region.

There is also a sushi guide and guides in Spanish.

Download the app at the App Store, or download and print paper guides here.
 
 
CANNED TUNA SUBSTITUTES

At a restaurant, if you want to curtail your tuna consumption, there are other choices on the menu.

What about canned tuna?

Reducing overall tuna consumption helps decrease pressure on wild populations. While many people have been brought up to choose solid white or chunk white tuna, skipjack, which is usually labeled “light” tuna, is a more sustainable choice.

We actually prefer the more robust-flavored skipjack to the milder white albacore.

Bonus: Skipjack has significantly lower mercury levels than albacore.

Note that in the U.S., F.D.A. regulations permit only albacore can be labeled as “white tuna.”

All other tuna species must be labeled “light tuna,” even if their meat has a relatively light color (like some yellowfin).
 
 
Beyond Skipjack

If you eat a lot of canned tuna and you don’t want to cut back on your fish consumption, there are other choices to try that still provide convenience-in-a-can.

In alphabetical order:

 
Plus:

 

[15] Sometimes you just want a high-protein, high-omega-3 snack. This is a can of Ocean Naturals Albacore Ventresca (tuna belly) in Olive Oil with Piquillo Peppers.
 
 
> Check out the different types of tuna in our Tuna Glossary.

> Enjoy even more in our Fish & Seafood Glossary.
 

________________
 
*Most tuna is wild-caught, not farmed, because of the size of the fish. However, some preliminary development is underway in Japan to breeding of Pacific bluefin tuna in captivity.

†FAD is an acronym for Fish Aggregating Device, a floating man-made object designed to attract fish to a specific location, making them easier to catch.

‡Bycatch refers to marine animals (dolphins, fish, sea turtles, etc.) that are caught unintentionally while fishing for a different species. These animals are often discarded as they are not part of the desired catch or cannot be sold legally.

‡‡Ventresca is the fatty belly portion of the tuna, typically from albacore or yellowfin, and is usually canned in olive oil. It is the “gourmet” end of canned tuna. It is similar to toro, also the fatty belly of bluefin (or other) tuna used in sushi and sashimi. The difference is that ventresca is usually preserved, and from albacore or yellowfin; while toro is fresh, raw, and from bluefin tuna.
 

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For National Blueberry Pie Day, April 28th, how about a slab pie (photo #1)?

A slab pie is a pie that has been sized to fit a rectangular baking pan instead of a round pie pan (it’s been called the pie version of a sheet cake).

Cut into squares or rectangles instead of triangular slices, a slab pie creates more pieces than a standard round pie. It can typically serve twice as many people.

You follow all the same steps as with a regular pie; you just need more crust.

> The history of blueberries.

> The history of pie.

> The history of pie à la mode.

> The different types of pie: a photo glossary.

> How to fix runny fruit pies.

> The year’s 11 blueberry holidays.

> The year’s 31 pie holidays.

> The year’s 35+ berry holidays are below.
 
 
RECIPE: BLUEBERRY SLAB PIE

If you can’t get fresh berries (or they’re too pricey, substitute 2 packages (12 ounces each) frozen blueberries, thawed and drained (about 5 cups).

You can of course make your own crust instead of using store-bought.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 400°F. Remove 2 of the pie crusts from the pouches, unroll, and stack on lightly floured surface. Roll to a 17×12-inch rectangle.

2. FIT the crust into an ungreased 15″x10″x1″ pan, pressing it into the corners. Do not trim pie crust edges. (If your baking pan is larger, add more fresh berries to the filling.)

3. MIX the blueberries, sugar, cornstarch, cinnamon, and lemon peel in large bowl, until well combined. Spoon into the crust-lined pan.

4. UNROLL and stack the remaining 2 pie crusts on the lightly floured surface. Roll to a 17″x12″ rectangle.

5. MAKE the lattice top: Cut 1/2″-wide strips with a pastry cutter or knife. Place half of the strips across the pan diagonally. Weave the remaining strips with the first strips to form a lattice. Trim the edges of the strips to be even with edge of bottom crust.

6. PINCH the edges of crust together to seal, tucking under pastry crust, if necessary. Flute or crimp the edges. Brush with the beaten egg and sprinkle with remaining 2 teaspoons sugar.

7. BAKE for 35 to 40 minutes or until the crust is a deep golden brown and filling is bubbly. Cool completely, about 1 hour.
 
 

 
 
________________
 
*The original recipe calls for a 1/2 cup of sugar but unless you like things quite sweet, you can cut back to 1/4 or 1/3 unless the berries are tart.

**You can use orange or mandarin zest if you prefer, and regardless of the citrus, add a drop of lemon or orange extract. We also added 1/4 teaspon vanilla extract.

†Substitute: You can use 2 tablespoons of sanding sugar instead of the granulated sugar for a more aesthetic effect and crunch. Check out the different types of sugar in our Sugar Glossary.

‡Please note that because so many different foods contain berries (breakfast recipes, beverages, desserts, etc.), this list limits itself to occasions with “berry” in the name.

‡‡Bilberry Sunday is the Sunday closest to the Gaelic Harvest Festival, Lughnasadh, which is the last weekend last weekend of July or the first weekend of August), people across Gaelic communities would celebrate Bilberry Sunday. Here’s more about it.

Bilberries and blueberries are members of the same genus, Vaccinium. Blueberries (photo #4) are native to North America, in several species including Vaccinium myrtilloides, V. angustifolium, and V. corymbosum. Bilberries (photos #5 and #6, Vaccinium myrtillus) are also native to the northern U.S. and Canada, as well as to northern parts of Europe and Asia. Up to a fifth of Sweden’s total land area is carpeted by bilberry bushes! Bilberries are smaller and have a richer flavor than blueberries.

[1] Once you bake a slab pie, you may never go back to round pies. Slabs are easier to slice and provide twice the servings for the same amount of effort (photo and recipe © Pillsbury).

[2] How about a purple crust to match the blueberries? Here’s the recipe (photo © Raiza Costa Dulcr Delight).

[3] A deconstructed blueberry pie: food fun with all the flavor. Here’s the recipe (photo © Linda Anctil).

[4] A bowl of blueberries, which are indigenous to North America (photo © Vino Li | Unsplash).

[5] Bilberries look like blueberries, but are smaller (photo © Plantex) | ChatGPT 2025-04-28).

[6] Bilberries at a farmstand (photo © Clarita | Morguefile).

[7] Some blueberry ice cream to go with your pie. Here’s the recipe (photo © Driscoll’s).

[8] How about a Blueberry Mimosa with your pie? Here’s the recipe (photo © Gelson’s Market).

[9] Ready to bake? (photo ChatGPT 2025-04-28).

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