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.
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Oh wow! I brought this to a gathering, and it was gone before I knew it.
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