Crunchy Tuna Salad Boats! #SundaySupper

This week, our theme over at Sunday Supper was tantalizing trays – and it couldn’t have come at a better time!

On my blog this week, I have been focusing on Back to School with a different Back to School topic being discussed each day and today is all about healthy snacks!

At my daughter’s school, the parents provide the snacks for all the kiddos so we are always looking for new ways to introduce proteins to the slightly older kids and this was one of my eldest daughter, Mei’s ideas! Salad on a celery stick! Usually for the snack, we provide a protein, a vegetable, a fruit and a starch (ie. crackers) and the protein is almost always cheese. I’m not sure why cubed ham or turkey or something like that is avoided since we don’t have any vegetarian or vegan children in our classes, but it just seems that cheese is the crowd-pleaser amongst our classes of 2 & 3 year olds – not really shocking.

But this one was fun and Mei got to help make most of it, so automatically it’s a win-win for us! This will be appearing on the snack table on Mei’s first day of school next Wednesday! For a more adult version, feel free to sprinkle in some curry powder or, if you are like my husband, douse it with sriracha sauce and a perfectly light summer snack!

For the sails, we chose to use parsley leaves for the sails but you could put a couple peas (sailors) or pieces of shaved parmesan for the sails, or something else if you like. It’s really up to your imagination! I will add though, we loved the bit of fresh, herb-y flavor that the parsley gave to the tuna salad! And the bell pepper?  It gives a lovely flavor and adds the same crunch as a cucumber would without the excess liquid.



INGREDIENTS for Crunchy Tuna Salad Boats: 

  • one bunch of celery, each stalk cut into two inch sections – discarding wide bottoms and celery leaves, if preferred
  • two, 5-6 oz cans of chunk tuna in water, drained
  • 1/2 tsp of mustard, or more to taste
  • 2 tsp mayonnaise, or more to taste
  • salt and pepper to taste
  • 1/8 tsp onion powder
  • 1/2 small bell pepper, finely diced
  • parsley leaves for garnish/decoration (the sails!)


In a small bowl, mix the tuna together with the mustard and mayonnaise until thoroughly combined.

Season the tuna mixture with salt, pepper and onion powder, to taste. Add the diced bell pepper, stirring well.

Use a small fork to scoop up the tuna salad into the celery ribs, press one parsley leaf into the centers, for the sails and arrange on a tray so that they sit (relatively) upright.

Cover with plastic wrap and keep chilled until ready to serve!


Don’t forget to check out some other awesome tray-worthy bites from all my fellow Sunday Supper family contributors!
Savory Bites:

Sweet Treats:

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