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
Pour 3/4 cup of water into a medium saucepan.
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.
Remove vegetables from heat, drain off any excess water and transfer to a serving bowl.
Add tuna, green onions and basil. Toss to combine ingredients.
To make dressing, combine vinegar, oil, garlic and black pepper in a jar with a tight-fitting lid and shake well.
Pour dressing over tuna and vegetable mixture and mix well.
Renal and renal diabetic food choices
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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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?