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High-protein, low-carb seafood with omega-3 fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
198
KCAL / 100G
Carbs
0g
· 0%
Protein
29.1g
· 61%
Fat
8.1g
· 39%
Fiber
0g
Vitamins
B12
2.5µg · 104% DV
B3
10.2mg · 64% DV
B6
0.9mg · 53% DV
Biotin
4µg · 13% DV
Minerals
Selenium
80µg · 145% DV
Phosphorus
260mg · 37% DV
Sodium
320mg · 14% DV
Iodine
18µg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
1.6g
MONOUNSATURATED
2.4g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
Transfer opened tuna to a clean covered glass or plastic container and refrigerate it for up to 3 to 4 days. Keeping it in the opened can is less ideal for flavour and storage quality.
Yes, opened tuna can be frozen in an airtight container, although it may become drier and more crumbly after thawing. It is usually best used afterward in pasta sauces, fish cakes, or sandwich fillings rather than delicate salads.
Avoid heating tuna for a long time, and add it near the end of cooking. Mixing it with yogurt, olive oil, lemon juice, avocado, or a tomato-based sauce can improve moisture and texture.
Oil-packed tuna usually has a richer mouthfeel and a different flavour, and draining removes some—but not all—of the packing oil. Water-packed tuna tends to taste more neutral, so the better option depends on the recipe and desired texture.
Pair tuna with plenty of vegetables, a lemony salad, whole-grain bread, or legumes to add fibre, volume, and a wider range of nutrients. Lemon, parsley, peppers, and rocket also add freshness and work especially well with its savoury flavour.
Tuna can be a convenient part of a post-workout meal because it provides protein; adding a carbohydrate food can make that meal more complete for recovery. Before training, a smaller, simply prepared serving may be easier to digest, depending on personal tolerance.
Eating tuna at night is not inherently unhealthy; overall eating habits and portion size matter more than the clock. If you experience reflux, avoid large servings or rich tuna dishes with mayonnaise and strong spices close to bedtime.
Tuna can contain mercury, with levels generally varying by species and tending to be higher in larger, longer-living fish. Pregnant or breastfeeding people and young children should follow local public-health guidance on tuna species and serving frequency.
Draining removes much of the packing oil, but not all of the oil naturally present in the fish or left on its surface. It also does not remove all sodium, so people limiting salt may wish to check the label and briefly rinse the tuna if appropriate.
Most people tolerate tuna well, but it may trigger symptoms in people with histamine intolerance or fish allergy. Hives, itching, swelling of the lips, wheezing, or trouble breathing require urgent medical attention.
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Nutrition data compiled from USDA FoodData Central and scientific sources.