We’ve all been there. You open the fridge, spot the tuna salad from earlier in the week, and ask yourself, “Can I still eat this?” Maybe your sister swears it’s fine for seven days. Maybe you’re more of a cautious three-day person. Either way, it’s time to break down the facts, toss out the myths, and figure out once and for all — how long is tuna salad actually safe to eat?
Let’s get into it.
What’s Really in Your Tuna Salad? It Matters More Than You Think
Tuna salad isn’t just tuna. It’s a mix of ingredients with their own expiration clocks. You’ve got:
- Canned tuna, which is shelf-stable until opened, but once it’s exposed to air — the countdown begins.
- Mayonnaise, a creamy blend of eggs and oil, which doesn’t play nice when temps rise.
- Chopped celery, onions, pickles, spices — all fresh, all quick to spoil once cut up.
This combo makes tuna salad a perishable powerhouse. It may taste great, but it’s also a breeding ground for bacteria if not handled right.
