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The Magazine

Northshore October 2025
Seared Ahi tuna, served with a subtle house-made sweet pepper relish, a dollop of fresh aioli, and crisp peppery watercress—sounds like something you’d enjoy at an upscale restaurant, right? But slide that onto a grilled ciabatta roll and suddenly it becomes a delicious sandwich, easily enjoyed at a socially distanced spring picnic. Called La Tu Na, this delightful dish, a complex mixture of flavors, textures, and temperatures, is the brainchild of Keenan Langlois, chef/owner at ChezCasa, a sliver of a sandwich shop in the Bridge Street Neck neighborhood of Salem. Through a combination of hard work and a bit of luck, Langlois h
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