These low carb tuna salad celery boats are my grown-up take on the snack my Aunt Denise always kept in the fridge for after-school raids. She’d line up celery sticks on sheet pans, pile them high with creamy tuna salad, and stash the pans in the fridge so the cousins and I could grab a few and run back outside. Now I make a batch on Sunday nights, slide the sheet pans right into the fridge, and they still disappear just as fast—only now it’s my husband, kids, and me sneaking them between Zoom calls and soccer practice. They’re simple, protein-packed, and totally doable on a busy weeknight.
Serve these tuna salad celery boats straight from the cold sheet pan for the full nostalgic effect, or transfer them to a platter if you’re feeling fancy. They’re great with a handful of cherry tomatoes, sliced cucumbers, or a small side of roasted nuts to round out the snack into a light meal. For a more substantial plate, pair them with a simple green salad or a cup of soup. They’re also perfect on a game-day snack table or as a quick, grab-and-go lunch component alongside cheese sticks or hard-boiled eggs.
Low Carb Tuna Salad Celery Boats
Servings: 6
Ingredients
2 (5-ounce) cans tuna, drained well
1/3 cup mayonnaise
1 tablespoon Dijon mustard (optional but recommended)
2 tablespoons finely chopped celery leaves or extra celery ribs
2 tablespoons finely chopped dill pickle or pickle relish (sugar-free if low carb is strict)
1 tablespoon finely chopped red onion or green onion
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon black pepper
1–2 tablespoons lemon juice, to taste
8–10 large celery ribs, trimmed and cut into 3–4 inch pieces
Paprika, for sprinkling on top (optional)
Directions
Prep the celery: Rinse the celery ribs under cold water and pat dry. Trim off the ends, then cut each rib into 3–4 inch pieces. If the ribs are especially wide, you can slice them in half lengthwise to make more boats. Arrange the celery pieces in tight rows, hollow-side up, on 2 rimmed sheet pans.
Make the tuna salad base: In a medium mixing bowl, add the drained tuna and break it up gently with a fork so there are no large chunks. This helps it mix more evenly with the mayonnaise and seasonings.
Stir in the creamy elements: Add the mayonnaise and Dijon mustard to the tuna. Stir until the tuna is well coated and the mixture looks creamy but still holds its shape. If it seems too dry, add another spoonful of mayonnaise.
