All About Tuna steak
Your complete guide to tuna steak - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Tuna steak Last?
Storage times and freshness tips for tuna steak in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in fridge1-2 days
Signs of Spoilage
Dull, grayish, or brownish discoloration; slimy texture; strong, sour, or ammonia-like 'fishy' odor.
How to Check
Visually inspect for vibrant, red/pink color. It should be moist but not wet or slimy. Smell for a mild, clean, slightly briny scent – any strong, pungent, or sour smell indicates spoilage. Touch to check for firmness; it should spring back when gently pressed. If it feels mushy or excessively soft, discard it.
Storage Tips
Store tuna steak on the coldest shelf of your refrigerator (usually the bottom shelf), ideally in its original packaging placed on a bed of ice, or in an airtight container to prevent cross-contamination and maintain freshness. Consume as soon as possible after purchase.
thawed in fridge (after being frozen raw)1-2 days after fully thawed
Signs of Spoilage
Dull, grayish, or brownish discoloration; slimy texture; strong, sour, or ammonia-like 'fishy' odor.
How to Check
Treat thawed raw tuna exactly like fresh raw tuna. Visually inspect for vibrant color. Smell for a mild, clean, slightly briny scent – any strong, pungent, or sour smell indicates spoilage. Touch to check for firmness; it should spring back when gently pressed. If it feels mushy or excessively soft, discard it.
Storage Tips
Once raw tuna is thawed, do not refreeze it. It should be cooked or consumed within 1-2 days. The quality might be slightly less than fresh tuna due to the freezing and thawing process.
cooked in freezer2-3 months (for best quality), up to 6 months (safety)
Signs of Spoilage
Freezer burn, off-flavors, or very dry and unappetizing texture after thawing and reheating.
How to Check
Visually inspect for freezer burn (dry, discolored areas) while frozen. After thawing, check for any unusual smells or a significantly degraded texture. While taste is usually the last test, if it tastes 'off' or rancid, discard.
Storage Tips
Cool cooked tuna completely before freezing. Store in airtight, freezer-safe containers or vacuum-sealed bags. Label with the date. Thaw in the refrigerator and use within 1-2 days after thawing. Quality may degrade with longer freezer storage.
cooked in fridge3-4 days
Signs of Spoilage
Dryness, dull or off-color (e.g., green, dark spots), sour or rancid smell, visible mold.
How to Check
Look for any signs of mold or discoloration. The cooked tuna should still look opaque and flaky. Smell for any sour, rancid, or unusually strong 'fishy' odors. If it feels unusually slimy or has a strange texture, it's best to discard it.
Storage Tips
Allow cooked tuna to cool completely before refrigerating. Store in a shallow, airtight container to prevent it from drying out and absorbing other odors. Reheat thoroughly to an internal temperature of 165°F (74°C) if consuming warm.
raw in freezer3-6 months (for best quality), up to 9 months (safety)
Signs of Spoilage
Freezer burn (dry, discolored, leathery spots), strong off-odor upon thawing, mushy or excessively soft texture after thawing.
How to Check
Before freezing, ensure no signs of spoilage are present. When frozen, look for excessive ice crystals or dry, white/gray patches (freezer burn). After thawing, check for dullness, discoloration, a strong 'fishy' or ammonia-like smell, or a mushy texture. If these are present, discard.
Storage Tips
For optimal quality, wrap tuna steak tightly in plastic wrap, then an additional layer of aluminum foil or a freezer-safe bag, expelling as much air as possible to prevent freezer burn. A vacuum sealer is ideal. Label with the date. Thaw slowly in the refrigerator, never at room temperature.