Savoring Balinese-Style Grilled Tuna Jaw: An Irresistible Savory and Spicy Sensation

The tuna jaw is a unique part of the tuna fish, known for its thick meat, soft texture, and natural savory flavor. The meat in this section tends to be more tender and juicier compared to other parts of the fish, making it a favorite among seafood enthusiasts. In Bali, tuna jaw is often prepared as a signature dish with a robust flavor and aroma, using Jimbaran seasoning, which is rich in spices like shallots, garlic, coriander, candlenuts, and shrimp paste. These spices are blended to create a mouthwatering mix of savory and spicy flavors.

Balinese-style grilled tuna jaw is the result of a blend of quality ingredients and strong Jimbaran spices. In the process, the cleaned tuna jaw is first marinated with lime juice and grilled until half-cooked, then brushed with the fragrant Jimbaran spice paste. This spice paste is absorbed into the meat during the final grilling, creating a rich layer of flavor on the surface of the tuna jaw. The grilling process over charcoal adds an authentic taste and distinctive aroma that makes this dish popular among both tourists and locals.

Tuna Jaw Being Grilled (Source: Personal Collection)

Below are the ingredients needed and the complete steps to make this Balinese-style grilled tuna jaw:

Main Ingredients:

-          1 kg tuna jaw

-          4 lime wedges (to add freshness and remove any fishy smell)

-          Salt, to taste

-          Cooking oil, as needed for stir-frying the spices

-          Charcoal for grilling

Jimbaran Spice Ingredients:

-          5 shallots

-          3 cloves garlic

-          1 teaspoon coriander

-          Shrimp paste, as needed (for a distinct Balinese flavor)

-          1 thumb-sized piece of ginger

-          5 curly red chilies

-          8 bird’s eye chilies (adjust for desired spiciness)

-          2 candlenuts

-          1 teaspoon oyster sauce

-          1 tablespoon chili sauce

-          1 tablespoon tomato sauce

-          1 tablespoon sweet soy sauce

-          Salt, flavor enhancer, and palm sugar to taste

-          1 kaffir lime leaf for aroma

Preparation Steps:

1. Preparing the Tuna Jaw: Start by washing the tuna jaw thoroughly. This cleaning process is essential to remove any residual fishy smell. Once clean, drain the tuna jaw and squeeze the lime juice evenly over all parts of it. Lime helps add a fresh aroma and removes any remaining fishy scent. Then, rub a little salt over the entire surface of the tuna jaw, and let it sit for 30 minutes to allow the lime and salt flavors to be absorbed into the tuna meat.

2. Preparing the Jimbaran Spices: Blend all the Jimbaran spice ingredients—shallots, garlic, coriander, shrimp paste, ginger, curly red chilies, bird’s eye chilies, and candlenuts. You can use a blender to make it faster and easier. Ensure the spice paste is smooth so it spreads evenly over the tuna jaw.

3. Stir-frying the Spices: Heat a bit of oil in a pan, then add the blended spices. Add a little turmeric powder for color, then add tomato sauce, chili sauce, and oyster sauce, stirring continuously to mix all the ingredients well. Add sweet soy sauce for sweetness, palm sugar, salt, and flavor enhancer to taste. Stir-fry the spices until fragrant and slightly oily, then taste and adjust as needed.

Tuna Jaw During Grilling Process (Source: Personal Collection)

4. Initial Grilling: Prepare the burning charcoal on the grill. Place the tuna jaw on the charcoal and grill until half-cooked. This process will slightly harden the outer part of the meat, making it easier for the spices to stick when applied later.

5. Applying the Jimbaran Spice Paste: After the tuna jaw is half-cooked, remove it from the grill and coat it evenly with the Jimbaran spice paste. Ensure the spices cover all parts of the fish so the flavor thoroughly permeates the meat.

6. Final Grilling: Return the tuna jaw to the grill and continue cooking until fully done. Turn the tuna jaw occasionally to prevent the spices from burning and to ensure they stick well to the fish’s surface. This grilling process will create a rich, flavorful coating on the tuna jaw and a distinctive aroma that is very appetizing.

Tuna Jaw Ready to Serve (Source: Personal Collection)

7. Serving: Once the tuna jaw is cooked, remove it from the grill and serve on a plate. This Balinese-style grilled tuna jaw is best enjoyed with warm white rice and fresh sambal matah, a Balinese-style chili relish. The combination of savory, spicy, and slightly sweet flavors from the Jimbaran spices creates an extraordinary taste experience.

This grilled tuna jaw dish is perfect for sharing with family or friends. The charcoal grilling and use of traditional Balinese spices create a unique flavor that’s hard to forget, making it one of the most sought-after dishes in Bali.