Chef Dave Evans of Lake Charles’ popular Luna Bar & Grill thrives on creativity. At his restaurant, which he has owned and operated since 2004, he fuses flavors and cooking styles from all over the country. Born in Lake Charles, the father of three is also is also a talented musician who also operates Luna Live, a music joint. He says, “I cook adventurously. There are no boundaries with what I like to do in the kitchen.” He isn’t afraid of mishaps on the stove, either: “That is where and when the magic happens! I learn from it.”
8-ounce yellowfin tuna filet, seasoned to taste with lemon pepper, herbs and Creole seasoning
2 tablespoons fresh lemon juice
1 teaspoon seafood stock
1 cup water
4 to 5 large Gulf shrimp
4 to 5 quartered artichoke hearts (jarred)
1/4 of small tomato, chopped
3 jumbo button mushrooms, sliced
¼ to 1/2 half teaspoon Creole seasoning
¼ teaspoon granulated garlic
Warm a shallow skillet to medium-high. Season fish then sauté to medium rare (two to three minutes on each side). In a saucepan, combine all ingredients. Cook over medium-high heat until shrimp are fully cooked and mushrooms are tender. Plate fish. Pour sauce over. Garnish plate with parsley and paprika.
Note: Pairs perfectly with Pinot Grigio and Sauvignon Blanc wines.
Luna Bar & Grill
719 Ryan St., Lake Charles