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Tuna Jerky Recipe

Tuna Jerky marinated in our OG Dinanche

We wanted to share an easy recipe for lent that incorporates our local jerk dinanche. The great thing about this recipe is that it can be enjoyed not only during lent, but also all year round by pescatarians or anyone with dietary restrictions. The best part is that it only requires two ingredients, making it a healthy and organic option. Additionally, it is very versatile and can be made with any lean cuts of your favorite fish. For those who don't enjoy spicy food, our dinanche grinds, which are one of our vegan options, can be used instead.

This recipe can be made in an oven, but it's recommended to use a dehydrator to save on power costs. Air fryers are another option, as they can be used for multiple purposes without using too much electricity. However, ovens allow for larger batches. Now, let's get started on making some low-cost jerky with the best dinanche from Guam!


  • A slab of Tuna

  • Best Dinanche on Guam


  1. Thinly slice your fish, or to the thickness of your preference. NOTE: the thicker it is, the longer it will take longer to dehydrate.

  2. Marinate your fish with the best dinanche on Guam and let it sit for a few hours to a day.

  3. Make sure to smack off any of the excess, but don't wipe it off!

  4. Evenly space your jerkies on a rack.

  5. If you are using a dehydrator, or an air fryer, set the mode to dehydrate and keep it inside for 8-9 hours. You can dehydrate it longer if you prefer a tougher jerky.

  6. If you are using an oven, preheat your oven to the lowest setting possible and keep inside your oven for 7-8 hours.

  7. Take your tray out of the dehydrator/oven and leave it to cool for a few minutes, this will help it firm up better before you start digging in,

  8. Once cooled, you can store it in a ziploc bag or air tight container. This will prolong the shelf life

  9. Enjoy the fruits of your labor!

That's how easy it is! Again, you can use the same method using different fishes. Just note that if you are using fish, it has to be lean. The fats on fishes or even beef make it hard for the beef to be dehydrated, and they tend to be more expensive so save your money. For a low cost you can yield a big patch of jerky that can last you for months! Be sure to keep it in an air tight container or ziploc bag and keep it in a cool, dry area of your house to prolong its shelf life! Happy cooking!

Local Jerk Guam

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