"For fresh tuna fans, nothing beats a well-prepared tuna steak. With a perfectly seared salt-and-pepper crust and a pink, juicy inside, they don't call them steaks for nothing. But cooking tuna at home can feel intimidating for the uninitiated. Perhaps the most important tip you need when cooking with tuna is knowing how to determine if it's fresh. The best method - give it a sniff."
"The human body is built to react to food that has spoiled. "The nose knows," is a good rule of thumb to keep in mind when cooking tuna steaks. In case of a line call, it's always better to be safe than sorry - always trust your instinct. Stinky indicators that your fish isn't fresh for consumption include a strong fishiness, a sour or rancid stench, and an ammonia-like odor."
"If you're planning on having tuna for an evening meal, buy your steaks on the same day. The fish can go bad after only a day or two, so freshness is paramount. It only takes a day or two for raw tuna to go bad in the fridge, so if you don't have time to cook it right away, freeze it."
Fresh tuna should be nearly odorless, with at most a faint hint of blood or iron; strong fishy, sour, rancid, or ammonia-like odors indicate bacterial breakdown and spoilage. Buy tuna steaks the same day as planned for cooking because raw tuna can go bad in a day or two in the refrigerator. If immediate cooking is not possible, freeze steaks wrapped tightly and placed in an airtight, freezer-safe container; frozen tuna stays good for up to three months. Many recipes call for medium-rare tuna, so prioritize health and safety and trust sensory cues before cooking.
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