I tried searching for the answer to my question and about 2/3 of people say cooked ahi tuna freezes horribly (that it comes out dry and the meat disintegrates) but [other people](https://www.reddit.com/r/EatCheapAndHealthy/comments/wdvrts/can_i_safely_eat_12lbs_of_ahi_tuna_in_a_week_or/kylx42m/) have apparently said it can be frozen just fine.
I put *cooked* in quotation marks because what I mean is flash-seared for 30 seconds per side on a 1″ thick tuna steak like the kind you can buy for [under $10 at the grocery store](https://i.imgur.com/6fImRYh.jpeg) occasionally. (so still rare/raw in the middle)
I’m asking about taste & don’t care about the safety aspect, all I want to know is the taste/texture factor.
by SanguinarianPhoenix
