Healthy & Special Diets > Recipes for Specific Health Conditions > Recipes for Kidney Disease > Low-Phosphorus Lunch Ideas

Low-Phosphorus Tuna Salad with Cucumber and Dill

A kidney-friendly take on tuna salad, using mayonnaise low in phosphorus and fresh ingredients. This recipe offers a delicious and nutritious lunch option that's easy to prepare and suitable for a low-phosphorus diet. The combination of tuna, cucumber, dill, and lemon juice creates a refreshing and flavorful meal.

Prep Time
10 minutes
Cook Time
0 minutes
Servings
2
Ingredients
  • 150 g Canned Tuna in Water, drained
  • 1/2 Cucumber, peeled, seeded, and diced
  • 1/4 cup Celery, finely diced
  • 2 tablespoons Fresh Dill, chopped
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 2 tablespoons Low-Phosphorus Mayonnaise
  • to taste Salt
  • to taste Black Pepper
  • Optional Lettuce Leaves (Romaine or Butter)
  • Optional Low-Phosphorus Bread

Preparation

Drain the canned tuna thoroughly. Peel, seed, and dice the cucumber. Finely dice the celery. Chop the fresh dill.

Mixing the Tuna Salad

In a medium bowl, flake the drained tuna with a fork. Add the diced cucumber, celery, and chopped dill. Pour in the lemon juice and mix gently.

Adding Mayonnaise and Seasoning

Add the low-phosphorus mayonnaise to the tuna mixture. Season with salt and black pepper to taste. Mix well until all ingredients are evenly combined.

Serving

Serve the tuna salad on lettuce leaves, in a sandwich with low-phosphorus bread, or enjoy it as a standalone dish. Garnish with a sprig of dill, if desired.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-140 kcal
Protein: 15-18g
Fat: 6-8g
Carbohydrates: 2-4g
Phosphorus: 60-80mg (estimated, varies based on specific ingredients used).
Note: These values are estimates and may vary depending on specific ingredients and portion sizes. Consult with a registered dietitian for personalized dietary advice.

Other Important Considerations for Nutrition

Choosing low-phosphorus mayonnaise is crucial for this recipe. Many commercial mayonnaises contain phosphorus additives. Look for brands specifically labeled as low-phosphorus or make your own using kidney-friendly recipes. Limit your intake of high-phosphorus foods, such as dairy products, nuts, and seeds, throughout the day. Consult with a registered dietitian or healthcare provider for personalized dietary recommendations tailored to your individual needs and kidney health.

← Low-Phosphorus Chicken and Vegetable Lettuce Wraps Low-Potassium Blueberry Pancakes →

FAQ

  • Where can I find low-phosphorus mayonnaise?

    Low-phosphorus mayonnaise can be found in some specialty grocery stores or online retailers that cater to specific dietary needs. You can also make your own at home using recipes designed for low-phosphorus diets.
  • Can I add other herbs or spices to this recipe?

    Yes, you can add other herbs and spices to enhance the flavor of the tuna salad. Good options include dried oregano, garlic powder (in moderation), or a pinch of red pepper flakes. Avoid high-sodium seasonings.
  • How long can I store leftover tuna salad?

    Store leftover tuna salad in an airtight container in the refrigerator for up to 2 days. Be sure to keep it properly chilled to prevent bacterial growth.