Fridge thawing is safest for tuna texture.

The fridge overnight is ideal, but a sealed bag in cold water works in a pinch.

Microwaving or hot water will cook the outer edges and dry out the center. Tuna is lean and delicate — heat destroys its structure fast. The fridge gives you even, gentle thawing with zero texture loss. Takes 8–12 hours for a typical fillet.

If you forgot to plan ahead, submerge the vacuum-sealed (or Ziploc’d) tuna in a bowl of cold tap water. Change the water every 20–30 minutes. It’ll be ready in about an hour. Never use warm or hot water — that’s how you get mushy, mealy tuna.

Don’t rush it. Tuna’s too expensive to ruin.