Tuna Veggie Salad


Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 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


  1. Dice bell peppers and thinly slice zucchini; Chop green onions and basil; mince garlic.
  2. Pour 3/4 cup of water into a medium saucepan.
  3. 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.
  4. Remove vegetables from heat, drain off any excess water and transfer to a serving bowl.
  5. Add tuna, green onions and basil. Toss to combine ingredients.
  6. To make dressing, combine vinegar, oil, garlic and black pepper in a jar with a tight-fitting lid and shake well.
  7. 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

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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