How to Freeze Tuna?

If you are freezing tuna salad or leftovers, get several small resealable plastic bags. Divide the salad or leftovers into manageable portions so you don’t have to defrost the whole thing once you need it. Also, freezing tuna salad in small batches speeds up the freezing process so the salad stays fresher in the freezer for longer.

With a clean spoon, spoon the leftovers or salad into the bag, squeezing as much air as you can before sealing it. Get a marker, write the storage date then stick in the freezer. You can also use a rigid plastic container to pack the leftovers for freezing.

For unopened canned tuna, you have to transfer the product into a freezer-safe container to extend its shelf life. Cans aren’t suitable for freezing, the material is too rigid for freezing temperature. A rigid plastic container with an airtight lid is the best container for tinned tuna. Just pour the product into the container, cover with cling wrap or aluminum foil and then close the lid. Write the storage date then stick in the freezer.

There are two ways to prep fresh tuna for freezing. One is to pat the meat dry with paper towel. This ensures that water crystals will not change the texture and flavor of the fish. Then, wrap the tuna in cling wrap or aluminum foil and place the fish in a resealable plastic bag, the heavy-duty kind. Write the storage date with the marker and stick in the freezer.

The second method requires dipping the meat in a solution made with dissolved ascorbic acid crystals (about 1 tablespoon) or salt (about ? cup) and 1 quart of water. Once the tuna is dipped in the solution, wrap in cling wrap or aluminum foil, place in a plastic resealable bag then stick in the freezer.