5 Rules for Storing and Reheating Cooked Tuna

Eat within three to four days Cooked tuna stays good in the fridge for about three days, maybe four if it was very fresh and sealed tight. After that, texture and flavor decline quickly.

Trust your nose over the calendar If the tuna smells off or looks questionable, throw it out. Your senses are more reliable than a strict time limit.

Never use the microwave The microwave will dry out tuna and turn it into a tough, fishy mess. It destroys moisture and texture.

Reheat low and slow with moisture Use a covered skillet with a splash of water, broth, or oil over medium-low heat for a few minutes. Or wrap in foil with butter or stock and warm in a 300°F oven for 5–7 minutes.

Cold tuna is fine as-is Eating leftover tuna straight from the fridge on a salad or sandwich works well. Just don’t expect it to taste freshly cooked.