That white stuff is albumin. You're fine.

Yes, it’s safe to eat. It’s just cooked protein seeping out—think of it like the gunk that bubbles up when you sear a steak.

The white, flaky residue is coagulated albumin (a protein). Tuna has a lot of it, and when you cook the fish too fast or too hot, the muscle fibers contract and squeeze it out. That’s it. No weird parasites, no contamination, no danger.

Cook your tuna slower at lower heat and it won’t happen as much—but it’s not a sign of bad fish. If you’re pan-searing, pat the tuna dry before cooking and don’t overcrowd the pan. That helps.

But honestly? Don’t stress about it. Tuna costs enough without worrying about perfectly pristine presentation. Eat the fish.