Fresh tuna keeps 1-2 days in the fridge.

One to two days, max.

Unless you buy it frozen or at peak freshness from a trusted fishmonger, don’t push it past 48 hours. Raw tuna spoils fast because it’s a lean, dense fish that bacteria love. Cook it within 24 hours if you want to be safe, definitely by day two.

The fridge temp matters. Keep it at 33-39°F. Store the tuna on ice (drain melted water) or in the coldest part of the fridge like the back of the bottom shelf. If it smells even a little “fishy” or sour, toss it. Fresh tuna shouldn’t smell like much.

Don’t go by color alone — tuna can look bright red for days while bacteria are partying. Smell and touch are better indicators. If it feels slimy, it’s done.

You’re better off freezing it same day if you won’t cook it in two days. Future You will thank you.