Shred it into tuna salad.

You can’t un-cook a tuna steak. Moisture is gone, and no amount of sauce will bring back that medium-rare texture. But you don’t have to throw it away.

Flake the tuna into small pieces with a fork. That breaks up the dry fibers and makes them mixable. Then toss with something fatty and acidic — mayonnaise, olive oil, lemon juice, maybe some chopped capers or diced avocado. The fat masks the dryness, and the acid brightens the flavor.

Same trick works for overcooked chicken or salmon. Turn the mistake into a sandwich or a bowl. You won’t get a steak back, but you’ll get lunch.

Next time pull it off the heat a minute earlier.