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.
CONTINUE READING NEXT PAGE
AMISH COUNTRY CASSEROLE
My Grandmother Used to Mix Baking Soda With Honey and Look How She Used This Mixture!
Crockpot Garlic Parmesan Chicken Pasta Recipe
Apply this to a burnt old pan and be amazed by the results!
My husband and kids love it so much.
The 10 secrets of longevity and slimness of Japanese women
“Oh wow, you need to remember this one!” – The first thing my husband said after trying this, haha.
Creamy Crockpot Chicken Spaghetti
Garlic always fresh and intact for a whole year: only chefs know this trick in the kitchen
