Prep the tuna: Pat the tuna dry with paper towels. For the best chew, slice it across the grain into thin strips, about 1/8 to 1/4 inch thick. Thinner slices dry faster and get chewier; thicker slices stay a bit meatier.

Make the marinade: In a bowl, whisk together soy sauce, maple syrup, vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, red pepper flakes, black pepper, salt, and sesame oil.

Marinate: Add the tuna strips to a zip-top bag or shallow dish. Pour in the marinade, toss to coat, and press out extra air if using a bag. Marinate in the refrigerator for at least 2 hours and up to 12 hours for deeper flavor.

Drain and dry: Remove tuna from the marinade and lay strips on a wire rack or paper towels. Pat dry thoroughly. Drying is key—excess moisture will steam instead of dehydrate.

Preheat the air fryer: Set to 170–180°F (75–82°C) or the lowest temperature your machine allows. If your air fryer doesn’t go that low, use the lowest setting and shorten the cook time, checking often.

Prepare the basket: Lightly spray or wipe the air fryer basket with oil to prevent sticking. If your basket has large holes, you can use a perforated parchment liner designed for air fryers.

Arrange the strips: Lay tuna pieces in a single layer with a little space between them. Do not overlap. Work in batches if needed.

Air fry to dehydrate: Cook for 1.5 to 3 hours, flipping halfway. Start checking at the 60-minute mark. Jerky is done when it’s dry to the touch, darkened, and bends and cracks slightly but doesn’t snap.

Cool and condition: Let jerky cool completely on a wire rack. For best texture, place cooled jerky in a loosely closed container for a day, shaking once or twice. This “conditions” it by equalizing moisture.

Taste and adjust: If you want more salt or heat, sprinkle a little flaky salt or chili powder while it’s still slightly warm. Store as directed below.