At work, we keep the canned tuna in the walk-in fridge all the time. That way, when we mix it with the mayo we also keep in there, we are sure it's at 40 degrees when it goes out into the deli station.
Make sure the can is clean before you put it into the fridge, and then wipe the top before you use the can opener. If it's got condensation on it, the moisture can rust your opener.
How can we sleep while our beds are burning???