3 Things to Know About White Stuff on Cooked Tuna

It’s just albumin, a cooked protein The white, flaky residue is coagulated albumin seeping out of the tuna when muscle fibers contract from high heat. It’s safe to eat and not a sign of parasites or contamination.

Cook slower at lower heat to reduce it If you want less albumin, cook the tuna more gently at a lower temperature. Patting the fish dry before pan-searing and not overcrowding the pan also helps.

Don’t worry about it ruining the fish The albumin is harmless and doesn’t mean the tuna is bad. Tuna is expensive enough without stressing over perfect presentation—just eat it.