August’s notorious steamy heat calls for something light and refreshing, and SoLou’s seared Gulf yellowfin tuna neatly fits the bill. The tender sushi-grade fish is seared rare, then sliced and arranged on a Himalayan salt plate, which imparts delicate saltiness. An additional burst of flavor comes from housemade soy pearls, a molecular gastronomy trick used to transform soy sauce into caviar-like spheres, says owner Peter Sclafani. The dish is finished with slaw made with mild slivered mirliton and finished with microgreens. 

SoLou
7246 Perkins Rd.
(225) 256-7070
eatsolou.com

Hours:
Monday through Thursday, 11 a.m. to 9 p.m.
Friday, 11 a.m. to 10 p.m.
Saturday 10 a.m. to 10 p.m.
Sunday 10 a.m. to 9 p.m.