Tuna salad is a beloved classic, known for its creamy texture and comforting taste. Whether served on sandwiches or enjoyed straight from the bowl, it’s a quick and easy meal. But what many don’t realize is that tuna salad is also highly perishable, especially when it contains mayonnaise. If not handled and stored correctly, this simple dish can become a serious health risk — particularly for older adults, who are more vulnerable to foodborne illness.
Experts classify tuna salad as a perishable food, meaning it can quickly grow harmful bacteria when left at room temperature. Once the can of tuna is opened or the salad is mixed, the countdown begins. If left unrefrigerated for over two hours, especially in warm weather, it’s no longer safe to eat. The USDA warns that food kept between 40°F and 140°F — known as the “danger zone” — can become unsafe very quickly.
To stay safe, tuna salad should be transferred into an airtight container and refrigerated immediately. The fridge should be kept at or below 40°F, and the salad should be eaten within 3 to 5 days. Keeping it in the main compartment of the fridge, rather than the door, helps maintain a consistent cold temperature. Labeling the container with the date it was made can also prevent accidental overuse.
Knowing when tuna salad has gone bad is just as important. A sour or unpleasant odor, slimy texture, or grayish color are all red flags. When in doubt, it’s safest to throw it out. As Dr. Kenneth Lee emphasizes, the risk of nausea, vomiting, dehydration, or worse is simply not worth holding onto questionable leftovers — especially for seniors with weaker immune systems.
Ultimately, tuna salad can still be a safe and enjoyable meal when prepared and stored with care. Following basic safety steps like chilling quickly, sealing tightly, and using within 3 to 5 days can go a long way in preventing illness. In the kitchen, a little caution isn’t just wise — it’s essential. By trusting your senses and respecting food safety rules, you can enjoy every bite without worry.
