Freezer-burned tuna is safe to eat.

Yes, it’s safe — it just won’t taste great. Freezer burn is dehydration, not spoilage.

You’ll know it’s freezer burn when you see white or grayish patches on the surface, maybe dry-looking spots with ice crystals. It’s not mold or bacteria. Freezer burn happens when air gets to the fish and the surface dries out. The texture will be tough and the flavor dull, but it’s not going to make you sick. As long as the tuna stayed frozen solid and hasn’t thawed and refrozen, you’re fine.

If the patches are small, trim them off. If it’s bad across the whole steak, toss it — not for safety, because it’ll taste like cardboard. Next time, wrap your tuna tighter or use a vacuum sealer.

Future you deserves better than eating dry, bland fish.