In this research work the production of sweet product from Thunnus albacares known as yellow fin Tuna and its shelf life was studied. From fillet f Tuna two sweet sampled in laboratory were prepared. One of them was from raw and second one from cooked fillet. As the results of the orgenoleptic test showed the first sampled was rejected and second one was acceptable. The moisture, protein, fat, ash content and organoleptic score for these samples were 15.26%, 66.7%, 8.5%, 10% and 7 respectively. According to a time table, the shelflife of this product was determined by monitoring the changes of TVB-N, PV, total bacterial count and organoleptic properties of the samples which kept at 3-4oC in a laboratory frige for 30 days. The results showed that, the sample had a natural had a natural flavor, smell, color and texture for 15 days. The number of bacteria increased from 4.7×103 to 9×103 colonies per gram, TVB-N and PV also increased from 48.3 to 60.3 mg/100g and 0.2 to 3.4 meq/kg. Then peroxide value started to decreased, According to these results, the sheflife for this product recommended to be 15 days at 3-4oC.