Seacuterie Board

Photography and text by 

Jenny Shea Rawn MS, MPH, RD

Follow: @jennyshearawn

Charcuterie boards have been a hot trend for a long time, and now seacuterie boards are not far behind. I don’t think I’m alone when I say that I’d choose a beautiful platter of seafood and seaweed over cheese and crackers any day. This appetizer can be served at home on the patio, but another option is to prep the ingredients at home and take it with you to your favorite beach.

  1. Tuna Tartare
  2. Lobster Salad
  3. Pickled Red Onion
  4. Platter Assembly

Serves: 4 as an appetizer, 2 as a main dish

Jenny Shea Rawn MS, MPH, RD is a registered dietitian, recipe developer, food photographer, and content creator. Her website ( features local seafood recipes, coastal-living inspiration, and all things Cape and islands. Jenny lives in Falmouth with her husband and two young children. In this issue, she shares three recipes using local seafood that are best enjoyed al fresco. Follow her on Instagram at @JennySheaRawn for seaside inspiration, and seafood recipes, tips, and tricks.

Recipe Notes

As a shortcut and time-saver, swap the baked wonton chips for tortilla chips or rice crackers.  

Make this platter as is, or make it your own with your favorite homemade or locally made seafood salads and dips.  

Those with compromised immune systems, as well as those who are pregnant, infants, young children and older adults, should not consume raw or undercooked fish and shellfish.

Ahi tuna is not only rich in satisfying protein, but it’s also rich in B vitamins and selenium.

Tuna Tartare


  • 10 wonton wrappers, cut in half diagonally
  • ¼ teaspoon kosher salt
  • 3 scallions, white and green parts, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon honey 
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger paste (found in the produce section of your local grocer) or ½ teaspoon freshly grated ginger
  • ¼ teaspoon sriracha 
  • ½ lb sushi-grade ahi tuna, cubed
  • ½ teaspoon black sesame seeds
  • 1 tablespoon pickled ginger


1 » Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Place wonton wrappers on parchment paper and spray on both sides with cooking spray. Sprinkle with salt. 

2 » Bake for 4 minutes, then rotate baking sheets (front to back/bottom to top rack). Bake another 2-4 minutes until crisp and lightly browned. Remove from the oven. 

3 » In a medium shallow bowl, combine scallions, rice vinegar, soy sauce, honey, sesame oil, ginger, and sriracha. Add tuna and toss lightly to combine. Sprinkle with sesame seeds. Serve with pickled ginger and crispy wonton chips.

Lobster Salad


  • ½ lb fresh lobster meat, chopped into bite-sized pieces
  • 1 avocado, diced
  • ½ bunch chives, sliced
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon freshly ground black pepper
  • Kosher or sea salt, to taste


In a medium shallow bowl, combine lobster, avocado, chives, vinegar, and black pepper. Stir gently. Salt to taste.

Nutrition Highlights

Lobster is rich in protein, essential for muscle health, as well as iodine, which is important for thyroid health.

Oysters are loaded with zinc and selenium, both of which are critical for your immune system, and vitamin B12, which is great for brain function and red blood cell synthesis.

Ahi tuna is not only rich in satisfying protein, but it’s also rich in B vitamins and selenium.

Quick Pickled Red Onion


  • ½ red onion, thinly sliced
  • ½ cup rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt


In a small bowl, combine red onion, rice vinegar, sugar, and salt. When ready to plate, drain vinegar and serve. 

Platter Assembly

You will need

  • 8 oysters, shucked
  • ½ cup seaweed salad (we love Atlantic Sea Farms from Maine)
  • Lemon wedges


On a large ice-lined platter, place oysters on the half shell. Add tuna tartare and lobster salad bowls to the platter. Nestle in a bowl with the seaweed salad. Place red onions and lemon wedges in a few open spots on the platter. Serve. 

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