1/4 lb. each Prosciutto, salami, ham, etc.
celery hearts, cut in halves lengthwise
2 (2 oz.) cans Progresso anchovy fillets (optional)
1 large can Progresso tuna fish
1 (15 oz.) can Progresso artichoke hearts in brine
1 (7 1/2 oz.) can Progresso capanata
1 jar Progresso olive condite or olive appetizer
1/4 jar Progresso Tuscan peppers
1 jar Progresso roasted peppers
1 can Progresso giant ripe olives
1 jar Progresso pepper salad
sliced tomatoes
2 or 3 hard-cooked eggs, cut in quarters
Progresso pure olive oil
Progresso pure wine vinegar


Use large round platter or Lazy Susan. Arrange tuna fish in center and surround with all other ingredients, forming a pattern. Serve with a cruet of olive oil and vinegar for individual seasoning.