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High-protein tuna with added butter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Tuna with butter has 238 calories. It contains 0 g of carbs, 24.8 g of protein, 15.6 g of fat and 0 g of fiber. Its 68 µg of Selenium covers 124% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
238
KCAL / 100G
Carbs
0g
· 0% DV
Protein
24.8g
· 50% DV
Fat
15.6g
· 20% 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 41% · Fat 59%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 238 kcal | |
| Total fat | 15.6 g | 20% |
| Saturated fat | 7.1 g | 36% |
| Trans fat | 0.4 g | |
| Sodium | 320 mg | 14% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 24.8 g | 50% |
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 | 238 kcal |
| 1 tablespoon (small) | 15 g | 36 kcal |
| 2 tablespoon (double) | 30 g | 71 kcal |
| ½ cup (half) | 80 g | 190 kcal |
| 100 g | 100 g | 238 kcal |
| 1 piece (small) | 120 g | 286 kcal |
| 1 cup (medium) | 160 g | 381 kcal |
| 1 piece (medium) | 180 g | 428 kcal |
| 1 serving (large) | 200 g | 476 kcal |
Calculated from 238 calories per 100 g.
Cook Tuna with butter briefly over medium heat, and take it off the pan as soon as the tuna is done. Thick tuna steaks are easier to keep moist; canned tuna only needs warming, not prolonged cooking.
Yes, Tuna with butter works with canned tuna. Drain it well, melt the butter over moderate heat, then fold the tuna in gently just long enough to warm it. Cooking canned tuna for too long makes it dry and crumbly.
Fresh, thick tuna steaks are best for a seared Tuna with butter because they hold together in the pan. For a quick meal or sandwich filling, canned tuna also works, but add it near the end so it does not break apart.
Add the butter near the end when making Tuna with butter, or use it over moderate heat from the start. Butter can brown and burn quickly in a very hot pan, leaving a bitter taste that overpowers the tuna.
Black pepper, lemon, garlic, parsley, and a little chilli all complement Tuna with butter. Keep the seasoning simple so the buttery flavour does not overwhelm the tuna, and taste before adding salt because some canned tuna is already salty.
Serve Tuna with butter with a crisp green salad, roasted vegetables, or potatoes. Lemon-dressed vegetables provide a fresh contrast to the rich butter, while rice or bread makes the meal more substantial.
Yes, Tuna with butter can be eaten cold if it was refrigerated promptly after cooking. Flake it into a salad or sandwich, and keep it chilled until serving rather than leaving the fish at room temperature.
Reheat leftover Tuna with butter gently in a covered pan over low heat, adding a small splash of water if it seems dry. Stop as soon as it is hot; repeated or aggressive heating makes tuna tough.
Yes, you can freeze Tuna with butter in a sealed freezer-safe container, though the tuna may turn drier or flakier after thawing. Thaw it in the refrigerator and use it in a salad, sandwich, or other dish where a softer texture is less noticeable.
Yes, fully cooked Tuna with butter can be eaten during pregnancy, but tuna contains mercury and recommended limits vary by species and region. Follow local pregnancy guidance on tuna portions, and ask your clinician if you are unsure which type you have.
Vitamins
B12
2.4µg · 100% DV
B3
10.8mg · 68% DV
B6
0.78mg · 46% DV
Biotin
3.2µg · 11% DV
Minerals
Selenium
68µg · 124% DV
Phosphorus
245mg · 35% DV
Sodium
320mg · 14% DV
Iodine
18µg · 12% DV
Potassium ⭐
255mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 238 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.
Tuna with butter combines tuna with butter, either by gently warming the fish in melted butter or adding butter to cooked tuna. It is a simple preparation rather than a single regional recipe, and the exact texture depends on whether the tuna is flaky or kept in larger pieces. The butter gives the fish a richer, mellow flavour while its savoury taste remains prominent.
Serve it warm with bread, potatoes or a crisp salad, or use it as a filling for a sandwich. It is a protein-rich option; the butter contributes much of its richness, with 15.6 g of fat per 100 g. For a lighter meal, use a modest amount of butter and pair the tuna with vegetables or a squeeze of lemon.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.1g
MONOUNSATURATED
4.6g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 1.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.