Italian Stuffed Celery: A Classic Antipasto Recipe

Italian stuffed celery is a classic antipasto that transforms humble celery stalks into a savory, creamy, and satisfying bite. Crisp celery is filled with a rich, flavorful mixture of tuna, anchovies, and capers, then topped with a sprinkle of parsley. It’s a simple, no-cook appetizer that comes together in minutes, yet tastes like something from an old-world Italian deli.

Ingredients

1 bunch celery (about 10-12 stalks), ends trimmed
2 cans (5 oz / 142 g each) oil-packed tuna, drained
2 anchovy fillets, finely chopped (optional, but recommended)
2 tablespoons (30 g) capers, drained and chopped
1/4 cup (60 g) mayonnaise
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (15 ml) fresh lemon juice
1/4 cup (25 g) grated Parmesan cheese
2 tablespoons (8 g) fresh parsley, chopped, plus more for garnish
1/4 teaspoon black pepper
Salt, to taste (go easy – anchovies and capers are salty)

Instructions

Wash the celery stalks thoroughly and pat dry. Using a vegetable peeler, remove any tough strings from the outside of the stalks. Cut each stalk into 3-inch (7.5 cm) pieces.
In a medium bowl, combine the drained tuna, chopped anchovies (if using), capers, mayonnaise, olive oil, lemon juice, Parmesan, parsley, and black pepper. Mix well with a fork, breaking up the tuna until the mixture is creamy but still has a little texture. Taste and add salt only if needed – the anchovies and capers are already quite salty.
Using a small spoon or a piping bag, fill the celery pieces with the tuna mixture, mounding it slightly on top. You can fill the celery’s natural groove, or if the stalk is very wide, you can split it in half lengthwise first to make a flatter base.
Arrange the stuffed celery on a serving platter. Garnish with extra chopped parsley and a drizzle of olive oil, if desired.
Serve immediately, or chill for up to 1 hour before serving for a firmer filling.

Tips

Substitutions: For a vegetarian version, omit the tuna and anchovies and substitute with 1 cup (240 g) of ricotta cheese mixed with 1/4 cup (25 g) of grated Parmesan, a pinch of nutmeg, and a little lemon zest. For a lighter filling, use Greek yogurt instead of mayonnaise.
Make ahead: You can prepare the tuna filling up to 2 days in advance and store it in an airtight container in the refrigerator. Stuff the celery no more than a few hours before serving to keep the celery crisp.
Common mistake: Overfilling the celery can make it messy to eat. Use a modest amount of filling – about 1 to 2 tablespoons per piece, depending on the size of the stalk. Also, be sure to dry the celery well after washing; excess water will make the filling slide off.
Texture tip: If you prefer a smoother filling, pulse the ingredients in a food processor for a few seconds. For a chunkier texture, mix by hand.

Serving Suggestions

Serve Italian stuffed celery as part of an antipasto platter alongside cured meats, cheeses, olives, and crusty bread. It also makes a lovely light lunch when paired with a simple green salad or a bowl of minestrone soup. For a party, arrange the stuffed celery on a platter with cherry tomatoes and marinated artichoke hearts.

Variations

Cheese and Herb: Replace the tuna with 1 cup (240 g) of soft goat cheese or cream cheese, and add 1 tablespoon of chopped fresh dill or chives.
Spicy: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the tuna mixture for a kick.
Mediterranean: Stir in 2 tablespoons of chopped sun-dried tomatoes and 1/4 cup (40 g) of chopped kalamata olives to the tuna filling.
Nutty: Toast 2 tablespoons of pine nuts and fold them into the filling for extra crunch.

Storage and Reheating

Store leftover stuffed celery in an airtight container in the refrigerator for up to 2 days. The celery will soften as it sits, so it’s best eaten within 24 hours. This dish is served cold, so there is no need to reheat. If the filling has separated slightly, give it a quick stir before serving.

Frequently Asked Questions

Can I use fresh tuna instead of canned? Yes, you can use cooked fresh tuna. Poach or grill a tuna steak until it reaches a safe internal temperature of 145°F (63°C) as measured with a food thermometer, then flake it and use it in the recipe. The flavor will be more delicate, so you may want to add a little extra olive oil and lemon juice.

How do I keep the celery from being watery? The key is to dry the celery thoroughly after washing, and to drain the tuna and capers well. If the filling seems too wet, add a few tablespoons of breadcrumbs to absorb excess moisture.

Can I make this dairy-free? Absolutely. Omit the Parmesan cheese or use a dairy-free alternative. You can also increase the capers and add a tablespoon of nutritional yeast for a cheesy flavor.

Is it necessary to use anchovies? No, anchovies are traditional but optional. They add a salty, umami depth that many people love, but you can leave them out or substitute with a teaspoon of fish sauce or Worcestershire sauce for a similar effect.

How far ahead can I stuff the celery? You can stuff the celery up to 4 hours ahead, but be aware that the celery will lose some of its crunch the longer it sits. For the best texture, stuff them no more than 1-2 hours before serving.

Can I freeze stuffed celery? Freezing is not recommended because the celery will become limp and watery upon thawing, and the mayonnaise-based filling may separate. It’s best to make this dish fresh.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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