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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/tuna-macaroni-salad/

Tuna Macaroni Salad

Diet Type | | | Meal Type | | |

Recipe courtesy of Shirley, member of KidneyConnect.ca (the photo is a depiction of the recipe)

Tuna Macaroni Salad

This recipe has always been a family favourite.

Ingredients

  • 1 1/2 cups of uncooked macaroni
  • 1 170g can of tuna (white flaked or solid) packed in water
  • 1/4 c mayonnaise
  • 2 celery stalks, diced
  • 1 Tsp lemon pepper seasoning (for example Mrs DASH)

Directions

Cook pasta and chill in fridge.

Remove water from tuna and rinse in a colander.

When macaroni is cool, add tuna and celery.

Add Mayonnaise and lemon pepper and mix. Serve chilled.

Nutrient Analysis

  • Calories: 136 KCal
  • Protein: 8.0 g
  • Carbohydrates: 18 g
  • Fibre: 0.8 g
  • Total Fat: 3.6 g
  • Sodium: 75 mg
  • Phosphorus: 90 mg
  • Potassium: 124 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/2 cup

Renal and Diabetic Exchanges

1 protein
1 starch

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

2 thoughts on “Tuna Macaroni Salad”

  1. I am opposed to using a store bought mayonnaise because of the sodium and potassium. But have found a good recipe online without salt and tastes good!

    1. Hello, store bought mayonnaise doesn’t contain a high amount of potassium based on a review from the Canadian Nutrient File; 15mL or 1 tablespoon of mayo contains 5mg potassium, and 97mg sodium. It is good to limit condiment portions due to sodium content. The immune system is suppressed in kidney disease, therefore if you make your own mayo, be cautious of raw egg yolk.

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