The paper towel trick works for fresh tuna.

Yes, you can buy an extra day or two with the right storage. The goal is to keep the fish cold and dry—moisture is what speeds spoilage.

Start by taking the tuna out of its original wrap. Pat it dry with a paper towel—really dry, not just a dab. Then wrap it loosely in a fresh paper towel and put it on a plate or in a shallow dish in the coldest part of your fridge (usually the back of the bottom shelf, not the door). If the paper towel gets damp, swap it out. That’s the key.

Don’t seal it in an airtight container—the fish needs to breathe a little. The paper towel wicks away moisture while still letting air circulate. This works for most fresh fish, not just tuna.

But honestly? Fresh tuna is best eaten the day you buy it. If you’re pushing it to day three, I’d cook it and turn it into salad or freeze it instead. The texture and flavor fade fast, even with perfect storage.