A 10-year-old Tennessee boy's creativity in the kitchen earned him a trip to the White House.
Logan Guleff of Memphis will be the Volunteer State's representative at the first ever White House Kids' State Dinner.
Logan entered a contest that challenged children to come up with a recipe using the new federal nutritional standards.
Logan made a creation he called a “Tuna Schooner” inspired by his Aunt CeCe.
“She came to visit and she said that we could stuff it in a pepper. Stuffing it in a pepper is too hard to bite through, both layers of pepper for me and so, my mom thought of cutting it in half. Then, we turned it to a boat,” he said.
Expert chefs tasted 1,200 entries and picked a winner from each state.
Logan and his family will head to Washington, D.C. at the end of August for a sight-seeing tour and a lunch with First Lady Michelle Obama.
If you'd like to whip up a “Tuna Schooner” in your kitchen, Logan sent Nashville's News 2 his recipe:
1 cup cooked quinoa
1/2 cup cucumber
1/2 cup onion
1/2 cup diced sweet red and orange peppers
1/2 cup celery
1 can tuna drained
1/4 cup light mayonnaise
Sprinkle of cayenne pepper
2 sweet little peppers cut in half for the boat bases
3 lettuce leaf triangles for sails cut from one leaf
Combine the quinoa, diced veggies, mayo and tuna and mix thoroughly.
Stuff the peppers and insert the lettuce leaves as the sails.
To meet the MyPlate standards, add a seasonal fresh fruit and a glass of milk.