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Protein-rich tuna fillet that is smoked and salted.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Smoked tuna fillet has 130 calories. It contains 0 g of carbs, 27.8 g of protein, 2.2 g of fat and 0 g of fiber. Its 9.4 µg of B12 covers 392% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
130
KCAL / 100G
Carbs
0g
· 0% DV
Protein
27.8g
· 56% DV
Fat
2.2g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 85% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 130 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.4 g | 2% |
| Trans fat | 0 g | |
| Sodium | 900 mg | 39% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 27.8 g | 56% |
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 slice (thin) | 15 g | 20 kcal |
| 1 ounce (medium) | 28.4 g | 37 kcal |
| 3 slice (medium) | 45 g | 59 kcal |
| 1 piece (small) | 50 g | 65 kcal |
| 1 serving (small) | 75 g | 98 kcal |
| 100 g | 100 g | 130 kcal |
| 1 piece (medium) | 100 g | 130 kcal |
| 1 serving (large) | 120 g | 156 kcal |
| 150 g | 150 g | 195 kcal |
Calculated from 130 calories per 100 g.
Smoked tuna fillet is often sold ready to eat, but smoking does not always mean the fish was fully cooked. Check the package instructions before serving it cold; if it says to cook the product, follow those directions.
Smoked tuna fillet is salted and smoked, so it is a processed seafood product. The smoking may be hot or cold, and the method affects whether the fish is fully cooked as well as its texture and flavor.
Smoked tuna fillet works well in salads, sandwiches, pasta, and grain bowls. Add it near the end of cooking or serve it cold if the package says it is ready to eat; its smoky flavor pairs well with lemon and fresh herbs.
Smoked tuna fillet is typically a firm, sliceable piece with a smoky, salty flavor, while canned tuna is usually cooked and packed in water or oil. They are not always interchangeable: smoked fillet can make a dish much smokier and saltier.
Keep opened smoked tuna fillet refrigerated in a sealed container and use it within the time stated on the package. The safe storage time varies by product. Discard it if it has been left out too long or develops an unusual smell or texture.
Yes, smoked tuna fillet can be frozen in an airtight, freezer-safe wrap or container. Thaw it in the refrigerator; freezing may make the texture less firm, so thawed portions are often best used in cooked dishes or salads.
Refrigerated, cold-smoked tuna can carry a listeria risk, so pregnant people should avoid eating it cold unless it is cooked until steaming hot. Tuna also contains mercury; ask your pregnancy care provider which tuna types and portions fit current guidance.
Smoked tuna fillet can be high in sodium because salt is commonly used before smoking. Taste it before adding salt to a meal, and pair it with unsalted vegetables or grains if you want to keep the dish less salty.
Yes, you can heat smoked tuna fillet, though it may dry out if cooked for too long. Add it near the end of a pasta dish or warm it gently; for pregnancy safety, cold-smoked fish should be heated until steaming hot.
Choose smoked tuna fillet in an intact, properly chilled package and check whether it is hot-smoked, cold-smoked, or labeled ready to eat. Those details tell you how to serve it safely and help you choose the texture you prefer.
Vitamins
B12
9.4µg · 392% DV
B3
12.5mg · 78% DV
B6
0.9mg · 53% DV
Vitamin D
5.7µg · 29% DV
Minerals
Selenium
80µg · 145% DV
Sodium
900mg · 39% DV
Phosphorus
250mg · 36% DV
Iodine
50µg · 33% DV
Potassium ⭐
350mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 130 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.
Smoked tuna fillet is the meaty part of tuna, salted and smoked for a savoury, distinctive flavour. It is usually sold whole or in slices, ready to serve cold or add to a dish. Smoking styles vary, so the texture can range from tender and moist to firmer and drier.
Around the world, it works well in salads, sandwiches and grain bowls, or simply served with lemon, olive oil and greens. It is a protein-rich choice, with 27.8 g of protein per 100 g. Since it is already salty, taste it before seasoning the rest of your meal.
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 3
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.