Tuna pasta salad

Prep time: 5 minutes
Cook: 30 minutes
Serves: 2

This simple tuna pasta salad is delicious and simple to make. Low in potassium, salt and phosphate, it’s a good alternative to sandwiches and works well with wholewheat fusilli or penne pasta for added fibre.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
31.0g	Carbohydrate
450.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
31.0g	Carbohydrate	450.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

A very quick and easy tuna pasta salad that's perfect for lunchboxes and picnics. It can even be prepared the night before!

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Ingredients

100g wholewheat pasta, dried

125g broccoli

200g sweetcorn tinned in water

10 cherry tomatoes (approx.100g)

2 tablespoons mayonnaise

145g tuna tinned in spring water

Black pepper

1 little gem lettuce

Method

Half fill a medium saucepan with water and bring to the boil. Add the pasta. Cook for 8 minutes, or according to the packet instructions, until it retains a somewhat firm texture. Stir occasionally.

Prepare the broccoli by trimming and cutting it into short lengths. Add the broccoli to the pasta water in the last 2 minutes of cooking time.

When cooked, pour the pasta and broccoli into a colander to drain, then rinse under running water until cool. Drain well and tip into a mixing bowl.

Open and drain the tinned tuna and sweetcorn, then set aside. Cut the cherry tomatoes in half. Scatter the sweetcorn and tomatoes into the mixing bowl.

Using a fork, gently flake the tuna into the salad. Add the mayonnaise, season with black pepper and mix gently until well combined.

Serve the pasta salad on a bed of little gem lettuce leaves.

Food Facts

Carbohydrate

The main source of carbohydrate in this dish comes from the wholewheat pasta. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

Salad leaves, sweetcorn, and tomatoes can be high in potassium, however in the quantities and serving sizes provided in this recipe, this dish is low in both potassium and phosphate. Tuna does contain phosphate, therefore If you have been prescribed a phosphate binder ensure you take them with this dish.

Protein

The tuna used in this recipe provides a good source of protein which is great for people receiving dialysis who need to eat more protein. If you have been advised to follow a low protein diet you may wish to use half the quantity of tuna stated in the ingredients. Alternatively, replace the tuna with a small tin of chickpeas (tinned in water and drained). If you use chickpeas, the amounts of phosphate and potassium in the dish will remain low.

Gluten free

Use gluten-free pasta.

Vegetarian

Use a small tin of tinned chickpeas instead of the tuna.

Vegan

Follow the vegetarian substitutions and use a vegan mayonnaise alternative.

Healthier option

If you want to reduce the amount of fat you eat, try using a light or ‘lighter than light’ mayonnaise.

Cheaper option

To reduce the cost of this recipe, swap the tinned tuna steak for tinned tuna chunks as these are often cheaper, but make sure you always choose tuna tinned in spring water.

Storage

Can be stored in an air tight container, in the fridge for up to 3 days.

Tips

Wholewheat pasta such as fusilli or penne work well for this recipe.