According to the USDA, Food Safety Information Chart tuna salad, if properly stored in the fridge at a temperature of 40°F or below, will last…


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Today, canned tuna remains popular. In the U.S. canned tuna is the second most popular seafood after shrimp. Between pouched and canned tuna, Americans eat around 1 billion pounds each year.

For those of us who grew up in the 70s and 80s, everyone ate canned tuna. If it wasn’t tuna casserole or Tuna Helper, it was tuna salad, which is still popular today.

In this article, we’ll explore how long tuna salad lasts and how to store it properly. Let’s get started.


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How Long Does Tuna Salad Last?

According to the USDA, tuna salad, if properly stored in the fridge at a temperature of 40°F or below, will last 3 to 5 days.

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How Should I Store Tuna Salad In The Fridge?

The doors of refrigerators fluctuate more than the shelves. Therefore, do not store your tuna salad in the door. It should be stored on a shelf in a colder part of the fridge. To properly monitor your fridge temp, you need a fridge/freezer thermometer.

You should also store tuna salad in an airtight container to prevent it from causing an unpleasant odor in your fridge or from picking up odors from other foods.

I would advise you to use a glass container if you’re worried about odors or dedicate one of your plastic storage containers just for tuna. This is the brand I use and recommend. They have sets in glass and BPA-free plastic if you’re in the market.

Why You Should Store Tuna Salad At Or Below 40°F

When it comes to food, bacteria can do two things. It can be pathogenic (the kind that makes us sick) or it can be “spoilage” bacteria (the kind that causes foods to spoil).

You can often spot the bacteria that cause food spoilage because your food may develop and “off” taste, texture, or it may show signs of mold.

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Unfortunately, pathogenic bacteria, the kind that makes us ill, can be present on or in your food without you even knowing it. Many times, these types of bacteria can be present and not affect the taste, smell, or texture of your food.

Bacteria grow the fastest between 40°F and 140°F. This temperature range is what the USDA refers to as the “Danger Zone”. You want to avoid the danger zone. Keeping tuna salad stored in the fridge at or below 40°F slows the growth of these bacterias. A fridge thermometer can help with that!

Yes, that’s a hint. If you don’t have a fridge thermometer, please consider investing in one. When it comes to my family and food safety, I don’t play around!