Re-freezing tuna steak
I know it's not optimal (not even close to optimal) but I had defrosted a tuna steak (vacuum sealed in plastic) in the fridge, realized we wouldn't be able to cook it, so I threw it back in the freezer. I know the texture will probably be a bit mushy from the re-freeze, but any other issues?
Guess I'm verifying that it will be safe to eat if re-frozen and re-defrosted.
I would use it in a highly seasoned application like fish taco so the flavor would be masked.