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Tuna Schooners

Logan Guleff

“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. –Logan Guleff, age 9, Tennessee

Makes 4 servings


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

Salt and pepper                           

4 long sweet peppers, cut in half lengthwise and seeds removed

2 lettuce leaves, cut in triangles


1. 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.

Featured in the Healthy Lunchtime Challenge. Check out more winning recipes here.