Remove canned tuna from the can before refrigerating.

Take it out of the can. The metal can imparts a metallic taste once the tuna is exposed to air, and the can isn’t airtight after opening.

Transfer the tuna to a small glass or plastic container with a tight lid. Press plastic wrap directly onto the surface of the tuna before sealing to prevent air exposure. Keeps for 2–3 days max.

Don’t bother with the “cover the can with foil” trick—still tastes metallic.

You bought the tuna for its neutral flavor, not to taste like a tin can.