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Proper storage can help maximize the safe window. Dividing the salad into smaller airtight containers, storing it in the coldest part of the fridge, and labeling it with the preparation date are simple but effective steps. Avoid leaving it out at room temperature for extended periods, as this allows bacteria to multiply rapidly.

Recognizing spoilage signs is also important. A sour smell, slimy texture, discoloration, or unusual taste are clear indicators that the salad should be discarded. However, not all harmful bacteria produce visible signs, which is why relying solely on smell or appearance is not always safe.

In the end, sticking to the 3–5 day rule is the safest approach. While some people may eat week-old tuna salad without issues, this relies on chance rather than science. Planning smaller batches and following proper storage practices ensures both convenience and safety, helping avoid unnecessary health risks.