Recent advances in meat processing have led to the exploration of innovative techniques to improve product appearance. This study presents a novel method combining plasma activated water (PAW) and electrochemical technique to enhance the color of tuna meat, a typical red fish meat. The research revealed that utilizing electrochemical treatment at -0.85V for 5minutes substantially augmented the color-enhancing properties of PAW. The color improvement is attributed to the reduction of nitrites and nitrates into nitric oxide (NO) through the electrochemical process, which subsequently reacts with myoglobin, yielding nitrosomyoglobin (NOMb) and imparting a desired pink color. Although a marginal increase in residual nitrite and thiobarbituric acid reactive substances (TBARS) was observed post-treatment, these concentrations complied with current safety regulations, thus maintaining consumer safety. This research paves the way for the application of combined PAW and electrochemical technique in meat processing, potentially leading to more attractive and marketable meat products.