Yes, freeze fresh tuna steaks — but do it right.

Yes, it’s safe, but tuna is one of those foods where method matters. Done badly, you end up with mushy, flavorless fish. Done well, it’s fine for a few months.

Fresh tuna is leaner than something like salmon, which means it handles freezing better in some ways — less fat to oxidize and get fishy — but it’s also more prone to drying out. The trick is oxygen. Air is the enemy. Wrap each steak tightly in plastic wrap, then again in foil or a freezer bag. Squeeze out as much air as you can.

Thaw it in the fridge overnight, never at room temp. Use it for sushi? I wouldn’t. Freezing kills parasites but doesn’t make it sushi-grade because of texture changes. Cook it rare or seared after thawing and you’ll barely notice the difference.

One more thing: label it with the date. Three months is the sweet spot. After that, the quality drops off a cliff.