Tuna Kelaguen

Chamorro cooks from Guam and the Marianas perfected kelaguen, a citrus-cured preparation that delicately firms seafood without prolonged heat. In this version, cool, clean cubes of tuna mingle with bright lemon juice or island-loved calamansi juice, sweet chew from grated coconut, herbal lift from green onions, and gentle bite from red onion and hot chili, balanced with a whisper of salt and black pepper. Traditionally shared at fiestas and family tables, this refreshing dish showcases how citrus “cooks” the surface of the tuna while preserving a silky interior.

Ingredients

• 1 lb sashimi-grade tuna, diced in 1/2-inch cubes
• 1/2 cup lemon juice or calamansi juice, plus more to taste
• 1/2 cup unsweetened grated coconut
• 3 tbsp thinly sliced green onions
• 2 tbsp finely minced red onion
• 1–2 minced hot chili, to taste
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper

Preparation

1. Chill the diced tuna until very cold so it stays firm during mixing.
2. In a nonreactive bowl, combine the lemon juice or calamansi juice with the salt until dissolved; stir in the hot chili.
3. Add the tuna, then fold in the red onion and green onions.
4. Gently mix in the grated coconut, then season with the black pepper.
5. Let stand for 10–15 minutes to lightly cure, tasting and adjusting with more lemon juice or calamansi juice, a pinch of salt, and a touch of black pepper as needed.

Complete Cooking Process

No-heat method (classic)

Toss the cold tuna with the seasoned lemon juice or calamansi juice, aromatic red onion and green onions, spicy hot chili, and rich grated coconut. Rest for 10–15 minutes, just until the exterior of the tuna turns slightly opaque. Finish with a final pinch of salt and crack of black pepper.

Heat-kissed alternative

Prefer it lightly cooked? Quickly sear the diced tuna in a smoking-hot pan for about 30 seconds per side, then cool completely. Toss with lemon juice or calamansi juice, add the red onion, green onions, hot chili, and grated coconut, and rest for 5 minutes before finishing with salt and black pepper.

How to Serve and Enjoy

Serve chilled in shallow bowls or on crisp lettuce leaves. The lively acidity of lemon juice or calamansi juice brightens the buttery tuna, while the subtle sweetness of grated coconut and the snap of red onion, green onions, and hot chili create contrast. Finish tableside with a light sprinkle of salt and a twist of black pepper.

Tips and Variations

• Blend acids: mix equal parts lemon juice and calamansi juice for layered citrus.
• Adjust heat by seeding or reducing the hot chili.
• For extra freshness, reserve some green onions to add just before serving.
• After resting for 10 minutes, taste and add a pinch more salt, a splash of lemon juice or calamansi juice, and a touch of black pepper as needed.

Food Safety

Use high-quality, sashimi-grade tuna, keep it cold, and prepare close to serving time. Remember that the acid in lemon juice or calamansi juice does not fully eliminate pathogens; if concerned, use the heat-kissed method and serve after a brief 5–10 minute rest.

Make-Ahead and Storage

For best texture, mix and rest for only 10–15 minutes, then serve immediately. Refrigerate leftovers up to 24 hours, understanding the acids in the lemon juice or calamansi juice will continue to firm the tuna.

Frequently Asked Questions

Can I use canned fish?

Classic kelaguen features fresh tuna. If substituting canned, drain very well, use less lemon juice, and skip the long rest.

Is the coconut necessary?

Grated coconut adds body and a traditional flavor; if you omit it, rebalance with a splash more lemon juice or calamansi juice and a pinch of salt.