Tuna is rich in protein and polyunsaturated fatty acids and is a major deep-sea commercial food fish. It is frozen and preserved immediately after catching to reduce its nutrient loss and quality degradation. Therefore, to improve the edible quality of tuna, the thawing process of frozen tuna has become a key technology affecting the development of the tuna industry. To investigate the effects of different thawing methods on the quality of tuna, a comparative study of three thawing methods (salt-water thawing, ST； refrigerated thawing, RT； and low-voltage electrostatic field thawing, LV) in terms of water-holding, color, texture, antioxidant properties, freshness, and microstructure was carried out in this paper. The results showed that the thawing method significantly affected the quality of tuna. The ST group could better maintain the water holding capacity (79.878%±3.913%) and freshness [(8.750±0.495) mg/100 g] of tuna meat and effectively reduce the thawing time. However, the ST group had higher levels of oxidation and microstructural damage. The RT group was significantly better than the ST group regarding color, texture, and oxidation inhibition； however, the RT group had a high thawing loss rate and poor freshness. Compared with the other two thawing methods, the LV group can better maintain the color, texture, freshness [(8.367±0.404) mg/100 g], and water-holding capacity (77.827%±0.215%) of the tuna meat, and it can effectively inhibit the oxidation of lipids and proteins during the thawing process of tuna. At the same time, the LV group showed the smallest damage to the microstructure. In conclusion, low-voltage electrostatic field thawing can maintain tuna meat quality better. This paper provides the theoretical basis and practical exploration for improving the thawing quality of frozen fish products.