I didn’t have the faintest idea.

To get the best shelf life, tuna salad should be stored in an airtight container in the refrigerator at under 40°F. In most home kitchens, the safest rule is to eat it within 3 to 5 days of making it. That is the range I trust, and it matches what food safety experts commonly recommend.

When serving, only take out what you plan to eat right away, then return the rest to the refrigerator promptly. Leaving the bowl out on the counter during lunch or a picnic-style supper can shorten its life in a hurry.

Signs That Tuna Salad Has Gone Bad
There are a few clear warning signs that tuna salad should be thrown out. A sour smell is often the first clue. Texture changes matter too. If it has turned slimy, watery, or oddly mushy, that is reason enough not to chance it.

Color can tell a story as well. If the salad looks dull, grayish, or otherwise different from when it was freshly made, that is another signal something has gone wrong. In my kitchen, if I have to stand there and wonder, I usually take that as my answer.

Health Risks of Consuming Spoiled Tuna Salad