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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Tuna Schooners

    WebMD Recipe from Epicurious.com

    Tuna Schooners

    By Logan Guleff, age 9, Tennessee

    “I came up with my recipe by thinking what could I do to my favorite tuna salad to make it healthier and tasty,” says Logan. “I decided to try quinoa, a whole grain that I had never had before. I added it to my favorite canned tuna and all my favorite veggies, and WOW, was it good! If you don’t like my veggie choices, have fun experimenting with your own.” Logan always adds fruit to the side of his plate.

    Ingredients
    • 1   cup
      cooked quinoa, at room temperature
    • 1/2   cup
      minced onion
    • 1/2   cup
      diced red and orange bell peppers
    • 1/2   cup
      diced cucumber
    • 1/2   cup
      diced celery
    • 1   (6-ounce) can
      white tuna, drained
    • 1/4   cup
      low-fat mayonnaise
    • 4  
      long sweet peppers, cut in half lengthwise and seeds removed
    • 2  
      lettuce leaves, cut in triangles
    •  
      Salt and pepper
    Instructions

    In a large bowl, combine the quinoa, onion, bell peppers, cucumber, celery, tuna, and mayonnaise. Season to taste with salt and pepper, and stir well to combine. Divide the salad among the sweet pepper halves, insert the lettuce like a boat’s sail, and serve.

    Nutritional Information Provided by Edamam

    Nutritional Information

    Makes: 4 servings
    • Calories181
    • Fat2.7 g
      • Saturated fat0.9 g
    • Cholesterol16.2 mg
    • Sodium88.4 mg
    • Carbohydrates19.6 g
    • Sugars5 g
    • Protein13.6 g
    * Nutritional Guidelines based on the USDA's MyPlate Standards.

    Reviewed

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