This study aimed to review the research progress of bio-preservative in the preservation technology of tuna. The common spoilage related bacteria were analyzed, and then application of antioxidant bio-preservative, bacteriostatic bio-preservative, complex preservatives and compound bio-preservatives in tuna preservation were reviewed. During the process of tuna storage, the most common spoilage microorganisms are Pseudomonas, Shewanellaputrefacien, etc. Meanwhile, the use of compound bio-preservatives and the combined use of MAP could improve the effect of preservation and extent the shelf life of tuna. Bio-preservation, especially the compound bio-preservatives as well as the combination of bio-preservatives and physical preservation technique, has the most development potential in the tuna preservation. However, further study of the fresh-keeping technique is needed for tuna preservation.