All About Tuna steaks
Your complete guide to tuna steaks - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Tuna steaks Last?
Storage times and freshness tips for tuna steaks 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, brownish-grey discoloration; milky or slimy film on the surface; strong, sour, or ammonia-like 'fishy' odor; soft or mushy texture.
How to Check
Smell: Fresh tuna should have a mild, oceanic, or almost no smell. A strong, pungent, or sour odor is a clear sign of spoilage. Look: The flesh should be vibrant, typically deep red to purplish-red (for Ahi/Yellowfin) or pinker (for Skipjack), moist but not slimy. Avoid any steaks that look dull, discolored (brown, grey, green spots), or have a milky sheen. Touch: It should be firm and resilient to the touch. If it feels sticky, slimy, or overly soft and mushy, it's gone bad.
Storage Tips
Store tuna steaks on the coldest shelf of your refrigerator, ideally in their original packaging or re-wrapped tightly in plastic wrap, then placed on a plate with a lip to catch any potential drips, or in an airtight container. Consume as quickly as possible. Do not wash raw tuna before storing, as this can introduce bacteria.
cooked in fridge3-4 days
Signs of Spoilage
Sour, rancid, or off-putting odor; visible mold growth; slimy texture; very dry or hard texture with discoloration.
How to Check
Smell: Cooked tuna should have a mild, pleasant cooked fish aroma. Any sour, ammonia-like, or strong 'off' smell indicates spoilage. Look: Check for any discoloration, dullness, or fuzzy mold growth. Touch: The texture should be firm but not slimy. Sliminess is a sign of bacterial growth.
Storage Tips
Allow cooked tuna to cool completely within two hours before refrigerating. Store in an airtight container to prevent drying out and to avoid odors from other foods. Reheat thoroughly to an internal temperature of 165°F (74°C).
raw in freezer2-3 months (for best quality), up to 6 months (for safety)
Signs of Spoilage
Severe freezer burn (dry, discolored, leathery patches); strong, off-putting 'fishy' odor after thawing; mushy or excessively soft texture after thawing.
How to Check
Look: Before freezing, ensure the tuna is fresh. After thawing, inspect for the same signs as raw refrigerated tuna. Freezer burn appears as dry, whitish or greyish patches and indicates a loss of quality, though the fish may still be safe to eat. Smell: After thawing completely in the refrigerator, check for any strong, unpleasant odors. Touch: After thawing, the texture should be firm. If it's mushy or overly soft, it may have spoiled during freezing or thawing.
Storage Tips
For optimal quality and to prevent freezer burn, wrap each tuna steak tightly in plastic wrap, then in aluminum foil, or use a vacuum sealer. Label with the date of freezing. Thaw frozen tuna slowly in the refrigerator overnight, never at room temperature, and cook immediately after thawing.
cooked in freezer1-2 months (for best quality), up to 3 months (for safety)
Signs of Spoilage
Severe freezer burn; off-flavors or dry, unpleasant texture after thawing and reheating.
How to Check
Look: Check for freezer burn before thawing. Smell/Taste: After thawing and reheating, if the tuna smells or tastes rancid, sour, or otherwise off, discard it. The texture might also be significantly drier or tougher due to freezing.
Storage Tips
Allow cooked tuna to cool completely before freezing. Store in airtight, freezer-safe containers or vacuum-sealed bags to prevent freezer burn. Label with the date. Thaw in the refrigerator and reheat thoroughly to 165°F (74°C) before serving.