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.
(I think Wasabi Peas and Wasabi Beans (soybeans) are one of the best snack foods.)