We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
One reason we need to dine at Pearl on each visit to Cape Cod is because of Mrs. BD's addiction to their grilled Bluefin Tuna with wasabi bean crust. The Tuna are local.
I like Pearl for its raw bar (which every restaurant up there has), its marsh views, and to watch the bar scene. Plenty of other joints up there that we also enjoy. Who wants to spend time in the kitchen when away from home - unless you have a pile of little brats from whom the public should be protected?
When grilling or sauteeing (on high heat) Bluefin Tuna, I have a terrible tendency to overcook it. I think it's because it keeps cooking after you take it off the heat. Tuna should look as in the photo, like rare steak. Maybe a minute or so per side on high heat or red coals.
Here's the recipe. Sharp knife, thin slices. A little soy or teriyaki sauce on the side, lime on top.