When buying tuna steak, it’s essential to choose a fresh, well-cooked piece. A freshly caught piece will be dark red, almost maroon. It isn’t good if the Tuna looks yellow, wilted, or otherwise unappetizing. Another sign that the Tuna is wrong is if it has turned green. If you notice this, it’s probably not good to eat.
Other signs that your Tuna is terrible include the color and scent. If you’re unsure, try smelling it. A sour, fishy smell can indicate that it’s spoiled. Don’t eat a steak that has a fishy aroma, and it’s better to avoid this type of fish until you’re sure it’s safe to eat.
Tuna Nutrition Fact
Here Are Some Signs Of Bad Tuna Steak
1. Examine the Date
In most cases, canned goods can be consumed after the best-by date has passed, and this date is set to guarantee that quality is maintained over time. The longer your Tuna is preserved, the more likely it will lose its vital qualities.
We already said that you could generally eat your Tuna after the expiration date, but we still want you to be aware of it. We suggest marking the date you bought the Tuna as a good indicator of how long it’s been on your cupboard shelves.
This is where it all begins. If you’re concerned about your Tuna going bad, check the expiration date and use this tip with some of our other suggestions to determine whether or not you should discard it.
2. Leaking Possibilities
Don’t eat the Tuna if the can is leaking in any way. It is not common for cans to leak, but it does happen.
If your canned Tuna is leaking, it signifies something went wrong during the preservation process, and the can is no longer protecting it. Regardless of the date stamp or other reasons, do not eat it if it leaks.
Everything is pressure sealed within the can, making canned goods ideal for long-term storage. If something is leaking, the can’s contents cannot be assumed to be preserved adequately.
If the can is leaking, don’t even think about eating the meat; toss it out.
3. Talking About Odors
When you open a can of food, it doesn’t necessarily smell the greatest, and that’s because whatever is in that container has been sealed inside with some oil or water to keep it safe for a long time.
On the other hand, Tuna is a type of fish and thus has a fishy odor. If you’ve eaten a lot of canned Tuna, you’re familiar with the fragrance it gives off when you open the can.
Getting a good whiff of your Tuna is an excellent method to tell whether it’s poor. As soon as you open the can, you’ll notice an unpleasant odor. Instead of smelling like canned fish, it will smell harsh or perhaps slightly acidic.
If the stench is caustic or nasty, put it out and wash your hands to ensure you didn’t get any of the spoiled filth on your hands.
4. Bad colors: green, black, and brown
This one will be a no-brainer for determining whether or not your food has gone rotten.
Tuna that has gone bad usually has dark brown streaks, some of which appear black. These streaks will be visible discoloration going through the meat, which you should avoid eating.
The Tuna may also turn green at times, another symptom of going wrong. It is not safe to eat Tuna that has any of these discolorations.
5. Search for Pink
This point goes hand in hand with the previous one. Tuna meat comes in various colors, ranging from light pink to brilliant red. The bright red may have a slight brown tinge.
So, how do you know whether it’s a good or lousy brown? Bad Tuna will be pretty dark, with brown streaks running through it, possibly approaching black. Even though the Tuna is dark in color, it retains a crimson tinge, and you’ll be able to tell the difference.
6. Cans That Detonate
The can is unlikely to explode (although it is possible). However, when you open the can, objects erupt or protrude; you know something is amiss. The can may even be bulging at times.
When you pop the can, you may hear an explosion bang or your food may just come spilling out swiftly; either way, it’s not a good indication for the Tuna.
Clean up the mess and throw everything away. The Tuna is terrible because something went wrong during the canning process.
7. Corrosion in a Can
It’s probably preferable to be cautious than sorry if you observe corrosion or rust on the can. Pinprick-sized holes can emerge on the surface of your can due to corrosion, and you might not even be able to see these holes because they are so tiny.
It’s preferable not to risk it. If your canned Tuna starts to rust, it implies that air and possibly even moisture has gotten to the contents inside the can, and you should discard it.
Cans that have been dented or damaged are number eight on the list.
We’re not suggesting that you shouldn’t eat food from a dented can. Because the damage may impact the expiration date, many supermarket stores will cut the price of damaged canned products.
A dent in the can’s lid, for example, could indicate that the can’s pressurization has been released without your knowledge. Bacteria can build up on the food item in this situation, resulting in salmonella and other nasty things you don’t want to eat.
What Color Should Tuna Steak Be?
The color of fresh Tuna varies from pale pink to deep crimson, depending on the fat level. (The lighter the color, the more fat there is.) Tuna tends to oxidize quickly, turning into an unappealing grey or brown color.
It doesn’t imply a piece of Tuna isn’t fresh just because it’s brown. When defrosted, carbon monoxide-treated tuna appears brilliant red but fades to a watermelon pink after a few days.
What Should The Aroma Of Tuna Steak Be Like?
If you’re unsure about the fish’s freshness, ask for a sniff; the fish should smell like fresh sea air, not too fishy. There will be a strip of darker meat running through all tuna steaks. This nutritious meat is completely edible; however, many people dislike its intense flavor.
Despite its pungent stench, Tuna should not be unpleasant. Toss aside the Tuna if it smells rotten, and you have to cover your nose to handle it. Your Tuna has most likely gone wrong if it has a distinct fishy odor.
Is It Possible To Become Sick From Tuna Steak?
According to the FDA, a tingling or burning feeling in the mouth, facial swelling, rash, hives, and itchy skin, as well as nausea, vomiting, and diarrhea, are all symptoms of scombroid fish poisoning. So far, the recalled items have been related to five illnesses.
Checking the color of your canned Tuna before eating it can ensure that it is still edible. If there are any patches of discoloration on your Tuna, don’t consume them. Dark brown, green, or black are all possibilities. Tuna that is discolored is unsafe to consume, so don’t even consider it.
When purchasing a tuna steak, you should check the color. It should be read when you buy it, but if it’s black, it’s not fresh. It will be a dark, fishy color and may be contaminated. If it’s black, the Tuna is spoiled. A reddish color indicates freshness, and this is an indicator of spoiled or undercooked Tuna.
While the color of a tuna steak may be a good sign of its freshness, it should be cooked thoroughly. An adequately cooked tuna steak should be approximately 3/4 inch thick, with a slightly pink center. It should also be a dark, chocolate-colored color. Its smell should be clean and unremarkable. While it is possible to store cooked, uncooked, and frozen Tuna for about three to four days. It is best to eat it within that period, but do not keep it in the refrigerator for too long.