Name: Tuna Veggie Salad
Cook time: 10 min
Yield: 4

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Portions:
4

Serving Size:
3/4 cup

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

1/2 cup red bell pepper
1/2 cup green bell pepper
1 cup zucchini
1/4 cup green onions
1/4 cup fresh basil
1 garlic clove
5 ounces canned tuna packed in water
2-1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1/8 teaspoon black pepper

Preparation

Dice bell peppers and thinly slice zucchini; Chop green onions and basil; mince garlic.
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.

Helpful hints

Recipe analysis includes low-sodium, canned tuna. If regular canned tuna is used, sodium is 160 mg per serving. Rinse tuna to further reduce sodium.

Nutrients per serving

Calories 88

Protein 10 g

Carbohydrates 3 g

Fat 4 g

Cholesterol 11 mg

Sodium 23 mg

Potassium 248 mg

Phosphorus 80 mg

Calcium 21 mg

Fiber 1.0 g

Renal and renal diabetic food choices

1 meat
1 vegetable, medium potassium
1/2 fat

Carbohydrate choices

Submitted by: DaVita dietitian Noelle from Oregon.

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