Tuna salad is a combination of canned tuna, mayo, and fresh ingredients like celery and onions—all of which spoil quickly if not stored appropriately.
Once opened or blended, tuna salad becomes highly sensitive. Bacteria develop rapidly between 40°F and 140°F, so it should never be left out for more than two hours.
Refrigeration slows spoilage but doesn’t stop it. Keep tuna salad in an airtight container, maintain it below 40°F, and eat it within 3 to 5 days.
Signs it’s gone bad include a sour smell, slimy texture, or discoloration. Neglecting these signs can lead to food blackening with symptoms like nausea, vomiting, and cramps.
Food safety experts agree: if the salad was cooked with fresh ingredients, kept cold, and never left out, it’s safe up to five days—but only if controlled correctly.
Don’t depend on luck or personal anecdotes. Label the date, avoid double-dipping, and chill leftovers immediately. When in doubt, toss it out. It’s safer to delete a meal than risk getting sick.
