Tuna salad is a simple, inexpensive favorite made with ingredients like tuna, mayonnaise, celery, onion or relish. But because it is a perishable food, knowing how long it remains safe is important. Properly refrigerated tuna salad should generally be eaten within 3 to 5 days and kept in a covered container at 40°F (4°C) or colder.

Once tuna is mixed with mayonnaise and other ingredients, it becomes a prepared perishable food rather than something with the long shelf life of an unopened can. Refrigeration slows bacterial growth but doesn’t stop it completely. That’s why tuna salad shouldn’t be left at room temperature for more than 2 hours, or just 1 hour when temperatures exceed 90°F (32°C). 🥪

Store tuna salad promptly in a clean, airtight container, preferably toward the back of the refrigerator rather than in the door, where temperatures fluctuate more. Use clean utensils when serving and return leftovers to the refrigerator quickly. While spoiled food may develop an unusual smell, discoloration, mold or a change in texture, smell and appearance cannot reliably tell you whether it’s safe. Never taste questionable leftovers to find out.

For the safest approach, follow the 3-to-5-day rule and discard tuna salad that has been stored longer or whose storage history is uncertain. Traditional mayonnaise-based tuna salad also doesn’t usually freeze well because the texture can separate after thawing. If you develop symptoms such as vomiting, diarrhea, stomach cramps or fever after eating contaminated food, take them seriously, especially if you are in a higher-risk group. ❤️