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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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Tuna Schooners

WebMD Recipe from

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.

  • 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

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.


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