How Long Tuna Stays Fresh in Your Refrigerator

Raw tuna lasts one to two days in the refrigerator; cooked tuna lasts three to four days

The shelf life of tuna depends entirely on whether it's raw or cooked, and how it's stored. Raw tuna—the kind you buy from the fish counter or as steaks—stays safe to eat for one to two days when stored at 40°F or below. Cooked tuna—whether you poached it yourself or bought it pre-cooked—lasts three to four days under the same temperature. Canned tuna that has been opened behaves like cooked tuna and should be used within three to four days once the can is opened and the contents transferred to an airtight container.

The reason raw tuna spoils faster than other fish is its high fat content and the way it's typically handled. Tuna oxidizes quickly, meaning the fats break down and create off-flavors and odors even before bacteria take hold. This is why the smell test matters: if your raw tuna smells ammonia-like or strongly fishy (beyond the normal ocean smell), it's time to discard it. Cooked tuna is more stable because heat has already denatured the proteins, slowing oxidation.

Key Takeaways

• Raw tuna must be used within one to two days of purchase, stored in the coldest part of your refrigerator, usually the back of the bottom shelf.
• Cooked tuna and opened canned tuna last three to four days when kept in an airtight container at 40°F or below.
• The smell test is your best indicator: ammonia or strong fishy odors mean the tuna should be thrown out, regardless of how many days have passed.
• Freezing raw tuna extends its life to two to three months, and freezing cooked tuna extends it to four to six months.
• Tuna begins to lose quality and develop off-flavors after the first day, so using it sooner rather than later produces better results.

Where to store tuna in your refrigerator

The coldest part of your refrigerator is where tuna belongs. This is almost always the back of the bottom shelf, where cold air settles and temperature fluctuations are smallest. Avoid the door, where temperature swings every time you open it—this accelerates spoilage in high-fat fish like tuna.

Store raw tuna in its original packaging if it's wrapped in butcher paper or vacuum-sealed. If it came loose or you've opened the package, transfer it to an airtight container or wrap it tightly in plastic wrap, then place it on a plate to catch any drips. This prevents raw tuna juices from contaminating other foods on the shelf below. Cooked tuna should go into an airtight container immediately after it cools to room temperature—leaving it sitting out at room temperature for more than two hours allows bacteria to multiply to unsafe levels.

Signs that tuna has gone bad

Smell is the most reliable indicator. Fresh raw tuna has a mild ocean smell; if it smells strongly fishy, ammonia-like, or sour, discard it. Cooked tuna that smells off or has developed a sour odor should also be thrown away. Don't taste it to check—foodborne illness from spoiled fish can be serious.

Look at the color and texture. Raw tuna should be deep red or pink with a firm, moist surface. If it looks dull, brown, or slimy, it's past its prime. Cooked tuna should remain opaque and flake easily; if it's mushy, discolored, or has visible mold, throw it out. Any visible mold on either raw or cooked tuna means the entire container should be discarded, not just the moldy portion—mold sends threads throughout food that you can't see.

Freezing tuna to extend its life

Freezing is your best option if you won't use tuna within its refrigerator window. Raw tuna freezes well and lasts two to three months at 0°F or below. Wrap it tightly in plastic wrap, then place it in a freezer bag, pressing out as much air as possible. Label it with the date so you know when you froze it. Cooked tuna also freezes well and lasts four to six months, though it may become slightly drier after thawing.

Thaw frozen tuna in the refrigerator overnight, never at room temperature. Thawing at room temperature allows bacteria to multiply on the outside while the inside is still frozen. Once thawed, treat it as fresh: use raw tuna within one to two days and cooked tuna within three to four days. Do not refreeze tuna once it has thawed.

How to store opened canned tuna

Never leave tuna in the opened can. The metal can react with the tuna's acids and oils, creating off-flavors and potentially leaching metal into the food. Transfer the contents to a glass or plastic container with a tight-fitting lid immediately after opening. Drain the liquid first if you prefer, or keep it in—either way, the container must be airtight.

Canned tuna in oil lasts slightly longer than canned tuna in water because the oil creates a barrier against oxidation, but both should be used within three to four days once opened. If you open a can and don't use all of it, mark the container with the date you opened it so you don't lose track. After four days, discard any remaining tuna.

Why tuna spoils faster than other fish

Tuna's high fat content is the main reason it spoils quickly. Fats oxidize when exposed to air and warmth, breaking down into compounds that create off-flavors and odors. This process happens faster in tuna than in leaner fish like cod or halibut. Additionally, tuna is often handled more roughly during processing and transport because it's a large fish that must be cut into steaks or fillets, and each cut exposes more surface area to air and bacteria.

The way tuna is caught and stored before it reaches your refrigerator also matters. Tuna that was frozen at sea and then thawed for sale at the fish counter has already begun oxidizing during the thaw. This doesn't make it unsafe, but it does mean it will spoil faster than truly fresh tuna. Ask your fishmonger whether the tuna was previously frozen—if it was, use it the same day if possible.

Storing different tuna preparations

Tuna salad made with mayonnaise lasts only three to four days because mayonnaise can harbor bacteria if left at warm temperatures. Keep it in an airtight container on the coldest shelf. Tuna pasta or tuna casseroles last three to four days as well. Seared or grilled tuna steaks last three to four days if cooked through; rare or medium-rare tuna should be eaten the same day it's cooked because the interior may not have reached a temperature that kills all bacteria.

Tuna poke (raw cubed tuna in marinade) is a special case. The acid in the marinade does not actually cook the tuna the way ceviche is cooked—it only flavors it. Raw tuna poke should be treated as raw tuna and used within one to two days. If you make tuna poke at home, use sushi-grade tuna from a reputable fishmonger who can confirm it was frozen at the proper temperature to kill parasites.

Frequently Asked Questions

Can I eat tuna that's been in the refrigerator for five days?

No. Cooked tuna and opened canned tuna should not be eaten after four days. Raw tuna should not be eaten after two days. After these windows, bacteria and spoilage compounds have multiplied to unsafe levels. If you're unsure how long it's been, the safest choice is to discard it.

What does tuna smell like when it goes bad?

Bad tuna smells strongly ammonia-like, sour, or intensely fishy—much stronger than the mild ocean smell of fresh tuna. If you open your container and the smell makes you hesitate, trust that instinct and throw it out. You should never taste tuna to determine if it's safe.

Is it safe to eat tuna that was left out overnight?

No. Tuna left at room temperature for more than two hours (or one hour if the room is above 90°F) should be discarded. Bacteria multiply rapidly in this temperature range, and reheating will not make it safe. When in doubt, throw it out.

Can I freeze tuna in its original packaging?

You can, but it's better to rewrap it. Original packaging from the store is not always airtight and may allow freezer burn, which dries out the tuna and damages its texture. Wrap it in plastic wrap first, then place it in a freezer bag for the best results.

Does canned tuna go bad faster if I don't refrigerate it after opening?

Yes. Opened canned tuna must be refrigerated and will spoil within three to four days. Leaving it at room temperature accelerates bacterial growth and spoilage. Always transfer opened canned tuna to an airtight container and refrigerate it immediately.