The work aims to explore the effects of different thawing methods (salt thawing, hydrostatic thawing, flowing water thawing, ultrasonic thawing, and low temperature thawing) on the quality of tuna. The thawing time, water retention (cooking loss, thawing loss, water retention capacity), pH, total number of colonies, TVB-N and sensory evaluation of tuna meat were analyzed by different thawing methods. The results showed that the fish thawed at low temperature had good water retention and color, but its thawing time was the longest. Compared with other thawing methods, the time of ultrasonic thawing and flowing water thawing was significantly decreased (P<0.05). The quality of ultrasonic thawing was significantly better than that of flowing water thawing. The total number of colonies (3.73 lg(CFU/g)) and the content of volatile basic nitrogen (6.18 mg/100 g) in the thawed fish were significantly lower than that of flowing water thawing. Ultrasonic thawing is a better way to thaw tuna meat.