3 Rules for Thawing Frozen Tuna

Thaw in the refrigerator, not on the counter Move the tuna from freezer to fridge 12–24 hours before eating. A fast thaw makes the fish mushy and watery.

Keep it sealed until slicing Leave the tuna in its vacuum pack or tight wrap. Air exposure ruins texture. Slice when it’s still slightly icy in the center.

Use a cold saltwater bath only if rushed A 3% salt, ice-cold bath works, but keep it below 40°F and change the water every 30 minutes. The fridge is safer and easier.