As the editor of this website, I get to try lots of restaurants in various parts of the country (often in various parts of the world). Every now and the there’s one that stands out so profoundly it becomes a culinary high water mark. To achieve this status the place has to have more than outstanding food. Outstanding food, well prepared is a given. It also has to have heart, soul, and a big element of surprise. The Everyday People Cafe in the tiny town of Douglas, Michigan, near the Lake Michigan shore, is just such a place. If you find yourself anywhere near the vicinity, a meal at the EPC (as locals affectionately call it) is well worth going out of your way for.

This recipe is a favorite of chef/owner (and town mayor) Matt Balmer and his executive chef Michael Bild (pictured).

For Cheri's full report on this fabulous restaurant that truly merits going out of your way for, click here.

The Everyday People Cafe is located at 11 Center St. in downtown Douglas, Michigan, 49406. Phine 269-857-4240.  Click here to visit their website at www.EverydayPeopleCafe.com.

1/2 cup ground wasabi peas
soy sauce for dipping
12 ounce tuna loin (cut into 2-3 ounce pieces)
about 1/2 cup peanut oil for cooking (approx 1/2 cup)

Mayo:
1/2 cup mayonaisse
1 tablespoon orange juice
1 tablespoon sesame oil
2 tablespoons Siracha (Asian chile hot sauce)

In a sauté pan heat the oil unitl hot and sear the tuna on all sides for about 15 seconds. If you would like the tuna cooked more than rare, cook longer on each side. Remove from oil and put onto a dry towel.

Then cut into thin slices. For the mayo mix all ingredients well and serve with the thin sliced tuna.