Guam Volcano Tuna (Pepper-Crusted Tuna with Ginger-Wasabi Dipping Sauce)
Guam has a hyperactive barbecue scene, with an annual festival that gives away tens of thousands of dollars in prize money. No family or social event is complete without firing up a grill. Given Guam's proximity to the Philippines and Japan, it comes as no surprise that soy sauce, ginger, and wasabi figure prominently in the local grilling. Here's the Pacific Island version of a grilled blackened tuna. The tuna is crusted with Old Bay seasoning. Ginger, wasabi, and chiles give the dipping sauce a triple blast of heat.
Guam has a hyperactive barbecue scene, with an annual festival that gives away tens of thousands of dollars in prize money. No family or social event is complete without firing up a grill. Given Guam's proximity to the Philippines and Japan, it comes as no surprise that soy sauce, ginger, and wasabi figure prominently in the local grilling. Here's the Pacific Island version of a grilled blackened tuna. The tuna is crusted with Old Bay seasoning. Ginger, wasabi, and chiles give the dipping sauce a triple blast of heat.
Step-by-step
- Prepare the dipping sauce: If you are using powdered wasabi, place it in a mixing bowl and add 1 tablespoon of warm water. Stir to form a paste and let stand for about 5 minutes. If you are using wasabi paste, place it in a mixing bowl. Grate the ginger on a fine grater into the bowl; you should have about 1 tablespoon. Cut the lemon in half and cut a thin slice off one half. Cut the slice in quarters, remove any seeds, and set the lemon quarters aside for garnishing the sauce. Squeeze the juice from the remaining lemon into the bowl, squeezing it through your fingers to catch any seeds. Add the soy sauce, scallion, and chile and stir to mix well. Divide the sauce among 4 small bowls. Float a quarter lemon slice in each bowl. The dipping sauce can be prepared up to 1 hour ahead.
- Prepare the tuna: Place the tuna steaks on a large plate and thickly crust them with cracked peppercorns, pressing the pepper onto the fish on both sides and the edges. Generously season the tuna with Old Bay seasoning and salt. Place the olive oil in a shallow bowl.
- Set up the grill for direct grilling and preheat it to high.
- When ready to cook, brush and oil the grill grate. Dip each piece of tuna in the olive oil on both sides, then arrange it on the hot grate. The dripping oil may and should cause flare-ups—it's supposed to. The flames will help sear the crust. Grill the tuna until it is dark and crusty on the outside but still very rare inside, 2 to 3 minutes per side, turning with tongs. When done the tuna should feel quite soft when poked.
- Transfer the grilled tuna steaks to a cutting board and cut them into 1/4-inch slices. Cut down through the steaks, holding the blade perpendicular to the cutting board. Each slice will have a dark crusty exterior and a blood-rare center. Fan out the slices on a platter or plates. Garnish the tuna with lemon or lime wedges and serve the bowls of dipping sauce alongside.
Guam Volcano Tuna: A Taste of Pacific Island Fire
The aroma of grilling fish, the sizzle of flames licking at perfectly seasoned tuna, the vibrant colors of a fiery dipping sauce – this is the essence of Guam's barbecue scene. It's a scene I’ve been lucky enough to experience firsthand, a culinary adventure that’s as much about the company and the atmosphere as it is the food itself. This recipe, for Guam Volcano Tuna, is a perfect encapsulation of that experience; a dish that's as bold and exciting as the island itself.
My friend Steven introduced me to this dish, a true Guamanian barbecue classic. Imagine a lively gathering, the air thick with the scent of woodsmoke and the joyful sounds of laughter and conversation. It's not just a meal; it’s a celebration, a coming together of family and friends, united by the simple pleasure of good food and good company. This recipe isn’t just about the ingredients; it’s about the spirit of sharing and the communal nature of grilling.
The tuna itself is a masterpiece. Thickly crusted with cracked peppercorns and generously seasoned with Old Bay seasoning, it's a flavor explosion waiting to happen. The Old Bay, a surprising yet delightful addition, adds a complex blend of herbs and spices that complements the richness of the tuna beautifully. Grilling over high heat creates a perfectly seared exterior, while the interior remains wonderfully rare, a testament to the skill and precision of the chef (or in this case, the enthusiastic griller!).
But the real magic lies in the ginger-wasabi dipping sauce. It’s a harmonious blend of fiery wasabi, aromatic ginger, and the bright acidity of lemon juice, all balanced by the savory depth of soy sauce. A hint of chili adds a touch of extra heat, creating a sauce that’s both complex and invigorating. Each bite of the tuna, dipped in this fiery elixir, is a journey for the taste buds, a harmonious dance of flavors and textures.
This isn’t just a recipe; it’s a story. A story of vibrant island culture, warm hospitality, and the simple joy of gathering around a grill with loved ones. It's about the unexpected combinations that create something truly special, the kind of dish that transports you to another place, another time, another culture. It's a dish that embodies the spirit of adventure, of embracing new flavors and experiences, and of sharing those experiences with the people you care about.
So, gather your friends, fire up the grill, and prepare to embark on a culinary adventure. Let the aroma of grilling tuna fill the air, and let the flavors of Guam Volcano Tuna transport you to the heart of Pacific Island barbecue. It’s more than just a meal; it’s an experience.
Beyond the Recipe: The true heart of this dish is the shared experience. Whether you're on a tropical island or in your own backyard, the act of grilling with friends and family transforms a simple meal into a cherished memory. It’s about the laughter, the stories, and the connections forged over the sizzling heat. So invite your loved ones, crack open a cold drink, and let the good times roll. This recipe isn't just about the food; it's about making memories that will last a lifetime.
