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A Turkish meze made with carrots, tuna, yogurt or mayonnaise, walnuts, garlic, and olive oil; high in protein and fiber.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Carrot tarator (with tuna) has 145 calories. It contains 7.6 g of carbs, 8.2 g of protein, 8.6 g of fat and 2.1 g of fiber. Its 480 µg of Vitamin A covers 53% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 100 g
145
KCAL / 100G
Carbs
7.6g
· 3% DV
Protein
8.2g
· 16% DV
Fat
8.6g
· 11% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 23% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 145 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 1.6 g | 8% |
| Trans fat | 0 g | |
| Sodium | 260 mg | 11% |
| Total carbohydrate | 7.6 g | 3% |
| Fiber | 2.1 g | 8% |
| Protein | 8.2 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 145 kcal |
| 2 tablespoon (medium) | 40 g | 58 kcal |
| 1 serving (small) | 60 g | 87 kcal |
| 1 piece (small) | 80 g | 116 kcal |
| 100 g | 100 g | 145 kcal |
| 1 piece (large) | 120 g | 174 kcal |
| 1 serving (large) | 180 g | 261 kcal |
| 1 cup (medium) | 180 g | 261 kcal |
Calculated from 145 calories per 100 g.
Carrot tarator (with tuna) is a Turkish-style cold meze made by mixing cooked grated carrots with drained tuna, yogurt or mayonnaise, garlic, walnuts, and olive oil. Recipes vary in how creamy or garlicky they are.
Soften grated carrots in olive oil, then let them cool completely. Fold in drained tuna, yogurt or mayonnaise, garlic, and chopped walnuts. Chill before serving so the flavors come together and the mixture firms up.
Either works, and some recipes combine them. Yogurt gives carrot tarator (with tuna) a tangier, lighter finish, while mayonnaise makes it richer and creamier; thick yogurt helps keep the mixture from becoming loose.
Canned tuna is the usual choice. Drain it thoroughly before mixing, especially if it is packed in water or oil, so its liquid does not thin the yogurt or mayonnaise dressing.
Carrot tarator (with tuna) often turns watery when the cooked carrots or canned tuna go into the bowl before being drained and cooled. Cool the carrots fully, drain the tuna well, and add the yogurt gradually.
Yes, you can prepare carrot tarator (with tuna) a day ahead and keep it covered in the refrigerator. For the best crunch, stir in the walnuts shortly before serving rather than letting them soften overnight.
Carrot tarator (with tuna) keeps for about 1–2 days in a covered container in the refrigerator. Because it contains tuna and a yogurt or mayonnaise dressing, refrigerate leftovers promptly instead of leaving them out.
Carrot tarator (with tuna) is served cold as a meze. Let the sautéed carrots cool before adding the tuna and dressing; mixing them while hot can affect the texture of the creamy ingredients.
Yes, walnuts are optional in carrot tarator (with tuna). Leave them out for a smoother meze, or add toasted sunflower seeds if you want some crunch without using walnuts.
Serve carrot tarator (with tuna) with toasted bread, pita, or crackers as a cold appetizer. It also fits on a Turkish meze spread alongside other cold dishes and vegetables.
Vitamins
Vitamin A
480µg · 53% DV
B12
0.7µg · 29% DV
B3
2.4mg · 15% DV
B5
0.55mg · 11% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
110mg · 16% DV
Sodium
260mg · 11% DV
Copper
0.08mg · 9% DV
Potassium ⭐
270mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 145 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Carrot tarator (with tuna) is a Turkish-style meze made with grated carrots, tuna and either yoghurt or mayonnaise. Garlic, walnuts and olive oil are common additions, though recipes vary from kitchen to kitchen.
It brings together sweet, tender carrot, savoury fish and a creamy dressing, with walnuts adding a little crunch. Serve it chilled as part of a meze spread, alongside a main meal, or with bread as a simple lunch. Tuna makes it a useful source of protein, while the carrots and walnuts contribute fibre; a 100 g serving provides 8.2 g of protein. For a lighter, tangier version, use yoghurt in place of some or all of the mayonnaise.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.6g
MONOUNSATURATED
3.1g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 1.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.