Along with peanut butter and jelly and all the different ways you can put deli meat on a sandwich, traditional tuna salad is also a tasty choice. This creamy salad is usually made with tuna from a can, mayonnaise, mustard, and fresh vegetables like onion, celery, and sometimes even fruit that has been chopped up. The tasty tuna salad can be spread on two soft slices of bread for a healthy snack, but it’s also great with crackers, on top of crisp lettuce, or even straight from the bowl or plate with a fork. This creamy, protein-rich salad can be eaten in a lot of different ways, but you might wish you could make two batches and freeze the extras for another time because it takes so long to chop and mix everything.
According to FoodSafety. According to gov, tuna salad can be kept in the fridge for up to four days. However, this mayo-based salad should not be frozen. Since oil, water, egg, and acid are mixed together to make mayonnaise, the creamy condiment you love could separate and become chunky and unpleasant after being frozen and then thawed.
You shouldn’t freeze whole tuna salads with mayo in them, but you can freeze this tasty mix as long as you leave out your favorite egg-based condiment until you’re ready to eat a spoonful or two. Skipping the condiments until thawed also ensures a deliciously creamy tuna salad every time. Your extra efforts will grant you easy-to-assemble tuna salad whenever the mood strikes.
Tuna salad makes for a quick, easy, and tasty snack or sandwich filling. Its classic combination of tuna, mayo, and veggies is simple to whip up and enjoy. But what if you end up with leftovers? Can you freeze tuna salad to save some for later?
The short answer is yes you can freeze tuna fish salad. However there are some important guidelines to follow for best results. While tuna freezes well, mayonnaise does not, which can lead to problems with texture and quality.
Below we will cover everything you need to know about properly freezing and thawing tuna salad, including:
- How freezing affects tuna salad
- Recommended storage times
- Best practices for freezing tuna salad
- Using frozen tuna salad after thawing
- Signs your tuna salad has gone bad
- Foods that should never be frozen
Follow these tips and your frozen tuna salad should come out tasting fresh!
How Freezing Affects Tuna Salad
Freezing tuna salad can negatively impact its texture and taste for a few reasons
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Mayonnaise breakdown – The mayonnaise or other creamy dressing can separate, curdle, and become grainy when frozen. It will not smoothly incorporate when thawed.
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Watery vegetables – Moisture released from vegetables like celery and onions as they freeze turns them soggy and mushy.
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Loss of texture – The crunchy textures from veggies and tuna flakes soften and meld together into a mushy mess.
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Dilution of flavors – Subtle seasonings and herb flavors dissipate and meld together into one indistinct flavor.
So while frozen tuna salad may still be edible, the texture and flavor will suffer compared to fresh. Follow proper freezing methods to mitigate these downsides.
Recommended Tuna Salad Storage Times
- Room temperature – 2 hours max
- Refrigerated – 3 to 5 days
- Frozen – 2 to 3 months for best quality
For best taste and texture, refrigerate tuna salad for up to 3 to 5 days. Freezing is best for longer term storage between 2 months.
Best Practices for Freezing Tuna Salad
Follow these best practices if you do want to freeze your leftover tuna salad:
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Use water-packed tuna – It contains less moisture than oil-packed. Drain it well before mixing into the salad.
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Limit mayonnaise – Use just enough to lightly bind the salad. Too much will breakdown during freezing.
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Skip wet vegetables – Avoid celery, onions, cucumbers, and greens to prevent mushiness.
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Portion into small containers – Freeze tuna salad in small 1 to 2 cup portions. Thaw only what you’ll eat.
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Leave headspace – Fill containers 2/3 full to allow for expansion during freezing.
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Use freezer-safe containers – Choose glass, plastic, or stainless steel containers that won’t crack at cold temperatures.
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Seal tightly – Secure lids tightly or double wrap containers to prevent freezer burn.
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Label – Mark containers with contents and freeze date for easy identification later.
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Freeze immediately – Freeze tuna salad within 2 hours of making for food safety.
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Freeze flat – Arrange containers flat in freezer so salad freezes evenly.
Following these steps will help maintain the best possible frozen tuna salad texture and flavor.
Thawing and Using Frozen Tuna Salad
Once frozen, here are some tips for thawing and eating your frozen tuna salad:
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Thaw in fridge overnight – For best flavor and food safety, thaw tuna salad gradually in the refrigerator.
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Use within 3 to 5 days – Consume defrosted tuna salad within 3 to 5 days. Don’t refreeze thawed salad.
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Drain excess liquid – Drain off any water or separated liquids that pool during thawing.
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Fluff with fork – Use a fork to break up any frozen chunks and fluff the tuna as it thaws.
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Add fresh toppings – Mix in fresh crunchy vegetables, herbs, or dressings right before eating for best texture.
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Keep cold – Keep thawed tuna salad chilled until ready to eat or serve.
With these tips, your frozen tuna salad should retain decent quality and taste for sandwich making, sides, or snacks.
Signs Your Tuna Salad Has Gone Bad
Check your tuna salad for the following signs of spoilage before eating:
- Unusual watery consistency or separated liquid
- Sour or “off” odors
- Mold growth
- Change in color from pink to yellow, brown, or gray
- Sliminess
When in doubt, throw it out! Consuming spoiled tuna salad can cause food poisoning.
Foods That Should Never Be Frozen
While tuna salad can safely be frozen, some other foods simply don’t hold up well in the freezer. Avoid freezing:
- Mayonnaise – Separates and curdles. Use sparingly in tuna salad.
- Eggs in shells – Expand and crack.
- Cooked pasta, rice – Turns mushy.
- Raw potatoes – Become mealy.
- Sour cream, yogurt – Separates and gets watery.
- Cream cheese – Turns crumbly.
- Canned goods – Can swell, burst, or corrode.
- Most fresh fruits and vegetables – Get mushy.
- Baked goods with icing or cream fillings – Weep and ruin texture.
Now that you know the ins and outs of freezing tuna salad, feel free to stash away some leftovers for future lunches or snacks! Just be sure to follow the guidelines above for the best results. Let that tasty tuna salad live on in your freezer.
How to effectively freeze tuna salad
Before you start the preparation process, you may wonder if freezing canned tuna is a good idea. If you freeze canned fish without draining it first, the textures will be unpleasant. But the USDA says it’s safe to freeze foods that have been properly drained and put in different containers.
Now that youve been given the green light, start by draining tuna and mixing in your produce. You should use vegetables that you know will work well in the freezer, like celery and onions. If you like adding cucumbers, tomatoes, and other vegetables that are high in water to your tuna mix to make it look better, wait to do so until the tuna has completely thawed. Just like mayonnaise tends to separate when it’s frozen, fruits and vegetables that are high in water may also have trouble keeping their shape.
Next to adding freezer-safe produce, feel free to add any dried spices to your tuna salad before mixing. After adding all the salad ingredients (except the dressing), put the tuna mix in single-serve containers that can go in the freezer for up to six weeks. Give your tuna salad plenty of time to defrost in the fridge before adding the necessary toppings when you’re ready to eat. While freezing most of this tasty snack is helpful, if you wish there was a way to freeze the whole thing, you can by changing the ingredients in your normal recipe.