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Nutrients per serving

  • Calories  105
  • Protein  11 g
  • Carbohydrates  4 g
  • Fat  5 g
  • Cholesterol  18 mg
  • Sodium  166 mg
  • Potassium  285 mg
  • Phosphorus  118 mg
  • Calcium  14 mg
  • Fiber  1.5 g

Tuna Veggie Salad

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita dietitian Noelle from Oregon.

Portions: 4     Serving size: 3/4 cup

Ingredients

  • 3/4 cup water
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1 cup zucchini, thinly sliced
  • 1 can (6 ounces) tuna packed in water, drained
  • 1/4 cup green onions with tops, chopped
  • 1/4 cup fresh basil, chopped
  • 2-1/2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon fresh garlic, minced
  • 1/8 teaspoon black pepper

Preparation

  1. Pour 3/4 cup of water into a medium saucepan.
  2. Place diced bell peppers and sliced zucchini into a steamer basket and place over the saucepan. Heat water to a boil and steam vegetables for 10 minutes.
  3. Remove vegetables from heat, drain off any excess water and transfer to a serving bowl.
  4. Add tuna, green onions and basil. Toss to combine ingredients.
  5. To make dressing, combine vinegar, oil, garlic and black pepper in a jar with a tight-fitting lid and shake well.
  6. Pour dressing over tuna and vegetable mixture and mix well.

Renal and renal diabetic food choices

  • 1 meat
  • 1 vegetable, medium potassium
  • 1/2 fat

Carbohydrate choices

0

Helpful hints

  • Recipe analysis includes regular sodium, canned tuna. To reduce sodium further, look for lower sodium or reduced sodium, water-packed tuna.
 

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What's everyone saying?

1 Comment | Average User Rating:

Nancy NH says:

This is an excellent (and very quick) recipe. I didn't steam the veggies as long as written - maybe 3-4 minutes so zucchini still had a little shape to it. I made it for a potluck lunch and added pasta to it. Yum!

Dec. 13, 2010, 5:03 PM - Inappropriate review?

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