Thaw frozen tuna overnight in the fridge.

Yes, that’s the right call. The fridge is the only place you should thaw tuna if you care about texture and safety.

Slow thawing in the fridge (usually 8–12 hours for a normal fillet) keeps the cell structure intact. Rushing it on the counter or in warm water turns the tuna mushy and risks bacterial growth. The microwave? Don’t even think about it — you’ll end up with cooked edges and a raw center.

The trick is to take the tuna out of its vacuum packaging before refrigerating. If it’s vacuum-sealed, the anaerobic environment can breed botulism risk during a slow thaw. Just unwrap it, put it on a plate with paper towels, cover loosely, and let it chill.

Pat it dry before cooking. That’s it. Your tuna will taste like it was never frozen.