Thaw frozen tuna in the fridge overnight.

Yes, this is the only method worth your time if you care about texture and moisture.

A microwave will cook the edges before the center thaws, turning a good steak into rubber. A cold water bath is faster but risks waterlogging the fish if the bag isn’t perfectly sealed, and it’s still not as gentle as fridge thaw.

The fridge method takes 8–12 hours for a typical steak. Plan ahead. Pull it from the freezer the night before, leave it in its vacuum pack or a sealed bag on a plate, and let it come up slowly. The result is firm, moist, and ready for a hot sear.

A good sear starts with proper thawing.