Around the world, people view fish as one of the key sources of animal protein. Biogenic amines are naturally occurring compounds that can be formed in tuna fish and pose a potential health risk to the consumers and the industry. So, the current study aimed to investigate the effectiveness of different herbal extracts for controlling biogenic amines formation and spoilage in chilled tuna finger. The antioxidant potential of Moringa extract (MOE), Green tea extract (GTE) and Olive leaves extract (OLE) (1.5 % for each) was evaluated by HPLC as natural preservatives. The recorded values of histamine were 1.9±0.05, 1.81± 0.01, 1.1±0.01 (mg/g) with MOE, GTE and OLE, respectively on the 14th day of storage. Moreover, enhancement of chemical quality (PH, TMA, TBA, TVB-N) and sensory profile was detected in treated samples compared to those of control during storage period up to 14 days under refrigerated storage (4°C). These findings suggested that the extract may serve as an alternative choice to use as a food additive extending the shelf-life of chilled tuna fingers.