Variations & Tips
To channel different after-school vibes, you can tweak these celery boats a few ways. For extra protein and a bit of nostalgia, stir in 1–2 chopped hard-boiled eggs to the tuna salad (this is how my aunt stretched a can of tuna to feed a crowd). If you like a little heat, add a pinch of cayenne, a few dashes of hot sauce, or finely diced jalapeño. For a dill-forward flavor, swap the pickle for chopped fresh dill and add an extra squeeze of lemon. If you’re keeping things very low carb or avoiding added sugar, just be sure to use a sugar-free pickle relish or chopped dill pickles instead of sweet. You can also swap some or all of the mayonnaise for plain Greek yogurt for a lighter version, or use avocado oil mayo if you prefer. For kids, skip the onion and add a small handful of shredded cheddar on top of each boat before chilling. If you don’t have sheet pans that fit in your fridge, use any shallow container or baking dish—just pack the celery boats in snugly so they don’t tip over. And if you somehow end up with extra tuna salad and no celery left, it’s great rolled up in lettuce leaves or spooned onto cucumber rounds for more low carb snacks.
