Recipe from the Illinois Council on Renal Nutrition. This is a great idea for lunch, served either on a sandwich or on a bed of lettuce. You can also substitute cooked, diced chicken for the tuna.
1 can (6 1/2 oz.) tuna, drained and flaked (use unsalted or water packed) and rinse off well under cold water
1 cup unsweetened pineapple chunks, well drained
1 medium apple, cored and cut into chunks
1/4 cup chopped celery
2 tablespoons lemon juice
1/3 cup mayonnaise
Mix mayonnaise and lemon juice together until smooth. Set aside. Add remaining ingredients to flaked tuna and mix together. Pour mayonnaise mixture over tuna and stir gently until well-mixed. Chill. Makes 3 servings.
Calories: 215
Protein: 16 g
Sodium: 180 mg
Potassium: 400 mg
Phosphorus: 150 mg
Recipe from the Illinois Council on Renal Nutrition. This is a great idea for lunch, served either on a sandwich or on a bed of lettuce. You can also substitute cooked, diced chicken for the tuna.
1 can (6 1/2 oz.) tuna, drained and flaked (use unsalted or water packed) and rinse off well under cold water
1 cup unsweetened pineapple chunks, well drained
1 medium apple, cored and cut into chunks
1/4 cup chopped celery
2 tablespoons lemon juice
1/3 cup mayonnaise
Mix mayonnaise and lemon juice together until smooth. Set aside. Add remaining ingredients to flaked tuna and mix together. Pour mayonnaise mixture over tuna and stir gently until well-mixed. Chill. Makes 3 servings.
Calories: 215
Protein: 16 g
Sodium: 180 mg
Potassium: 400 mg
Phosphorus: 150 mg