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Tuna Schooners

WebMD Recipe from Epicurious.com

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