Aunt Denise kept these in the fridge for after-school raids, and they still disappear fast.

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.

Servings: 6

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)