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
Sumptuous Chicken Club Pasta Salad Delight
How To Make Texas Roadhouse Steak Seasoning
Garlic Butter Steak Bites and Cheesy Smashed Potatoes
What is the purpose of round holes on pot and pan handles? 90% of the answers are just to hang
LEMON HERB SALMON AND AVOCADO QUINOA BOWL
DISHWASHER, ALWAYS PUT A SPONGE IN BEFORE STARTING IT: THE REASON
People sign petition to hold Raygun ‘accountable’ for viral performance that scored zero at Olympics
Chocolate Delight Dessert
Turn on the gas properly
