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USDA record comparison

Tuna salad made calories and nutrition: 9 USDA records compared

The 9 exact records in this guide report 86–231 calories in the records' own listed source servings and 72–194 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

What this page compares

Named source records, not one universal meal

This page includes every selected Feast nutrition record whose normalized USDA description begins with “Tuna salad” under the documented one-segment family rule. The records fall within Seafood mixed dishes. Exact descriptions remain visible so this grouping does not erase preparation, ingredient, or source-serving differences.

How this guide was assembled: Feast deterministically grouped exact USDA FNDDS records by their source descriptions. Every nutrient number is computed from the linked source fields; this page does not use generated or invented nutrition estimates.

Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.

Match my meal

Start with the description closest to what you ate

Choose an exact FNDDS description to focus the record cards and comparison table. This narrows the source evidence; it does not infer your portion or ingredients.

Showing all 9 linked records.

Observed source examples

Lower, middle, and higher within this selected set

These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every tuna salad made and should not be used as a personalized estimate.

Important: “Lower,” “middle,” and “higher” refer only to order within the selected source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.

Full comparison

Compare every selected FNDDS record

Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.

USDA records selected for the Tuna salad made nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Tuna salad, made with any type of fat free dressing Direct name match 119 gQuantity not specified 86 kcal 72 11.4 g 1 g 547 mg FDC 2706836 ↗
Tuna salad, made with creamy dressing Direct name match 119 gQuantity not specified 176 kcal 148 11.9 g 0.5 g 547 mg FDC 2706832 ↗
Tuna salad, made with Italian dressing Direct name match 119 gQuantity not specified 126 kcal 106 11.7 g 0.5 g 593 mg FDC 2706834 ↗
Tuna salad, made with light creamy dressing Direct name match 119 gQuantity not specified 93 kcal 78 11.7 g 0.5 g 581 mg FDC 2706833 ↗
Tuna salad, made with light Italian dressing Direct name match 119 gQuantity not specified 90 kcal 76 11.6 g 0.5 g 569 mg FDC 2706835 ↗
Tuna salad, made with light mayonnaise Direct name match 119 gQuantity not specified 126 kcal 106 11.6 g 0.5 g 552 mg FDC 2706829 ↗
Tuna salad, made with light mayonnaise-type salad dressing Direct name match 119 gQuantity not specified 126 kcal 106 11.6 g 0.5 g 552 mg FDC 2706831 ↗
Tuna salad, made with mayonnaise Direct name match 119 gQuantity not specified 231 kcal 194 12 g 0.5 g 497 mg FDC 2706828 ↗
Tuna salad, made with mayonnaise-type salad dressing Direct name match 119 gQuantity not specified 129 kcal 108 11.8 g 0.5 g 506 mg FDC 2706830 ↗

Portion analysis

Serving total and calorie density answer different questions

Every record uses a 119-gram source amount, which removes serving-weight differences inside this set but does not establish the size of your portion. Within the selected set, the source servings report 86–231 calories in the records' own listed source servings; the fixed-weight view reports 72–194 calories per 100 grams. A serving total and a per-100-gram value answer different questions, so neither should be substituted for the amount actually eaten.

To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.

Preparation analysis

The dish name leaves ingredients unresolved

The record names distinguish made with any type of fat free dressing, made with creamy dressing, made with italian dressing, made with light creamy dressing, and made with light italian dressing. USDA formulation rows also identify 12 distinct source-input codes across the set, including salad dressing, mayonnaise, light, creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie, fat-free, salad dressing, italian dressing, commercial, reduced fat, and salad dressing, italian dressing, commercial, regular. These details can help select a closer record, but they do not isolate the cause of a nutrient difference or reconstruct a recipe.

A precise-looking result is only as specific as the record match and the portion information supporting it.

What changes the comparison

Four drivers worth checking before choosing a record

The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.

  1. 01

    Source-serving weight

    The exact records list 119–119 grams, so serving totals can move even before composition is compared.

  2. 02

    Named source variant

    The set explicitly distinguishes made with any type of fat free dressing, made with creamy dressing, made with italian dressing, made with light creamy dressing, and made with light italian dressing; those words identify different records rather than optional SEO phrasing.

  3. 03

    Nutrient profile

    Across each record's own source serving, the displayed data span protein 11.4–12.0 g, fiber 0.5–1.0 g, sodium 497–593 mg. Different serving weights remain visible beside those values.

  4. 04

    Formulation evidence

    The source rows include 12 distinct input codes across this set. Input presence and weight describe standardized source formulations, not final plated proportions.

Record matching

How to find the closest description

Begin with the full source description rather than the shortest dish name. Check whether the named form—such as made with any type of fat free dressing, made with creamy dressing, made with italian dressing, made with light creamy dressing, and made with light italian dressing—matches the meal, then compare the listed source weight with the portion actually eaten. If the brand, recipe, toppings, cooking fat, or portion is known, keep that information with the estimate instead of assuming the generic record already includes it.

A practical matching checklist

  1. Read the complete tuna salad made source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Continue comparing

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