Seems simple but I've read too much to make a confident decision, because of something called "drip" I read that you should speed up the thawing of the outer layer with warm(40c) saltwater(4%). but that would mean exposing the tuna, which I get near me in vacuumed sealed Saku blocks. but patting it dry and wrapping it in plastic wrap and in the fridge did expose it to air and oxidised a little, tasted great but but still looked like it lost "drip". should I vacuum seal it again(which I have no problem doing) or should I just simply thaw it in it's original vacuum in the fridge? Tuna pros of Reddit I summon thee! submitted by /u/Icy_Ad8775