Forrest, A Private Chef Lessons: Knives & Papaya Salad With Seared Tuna, Ponzu Sauce

Cooking can be the ultimate way to show your friends and family you love them, yet plenty of people are intimidated in the kitchen.

We are trying to ease those fears with a little education from Forrest Moline.

Forrest, A Private Chef is starting a new cooking class segment on the four. This week he is sharpening our cutting skills with knifes and making papaya salad with seared tuna Ponzu sauce.

Watch the video above for a lesson from the pro, or see below for the recipe.

Rest has opened a new storefront in Traverse City called Forrest, A Food Studio. There you can get cooking demonstrations, take hands-on classes, rent space for an event and more.

Learn more at Or visit his Facebook page here.

Papaya Salad with Seared Tuna, Ponzu Sauce

  • 2 tbls soy sauce
  • 2 tbls rice wine vin
  • 1 tbls lime juice
  • 1 tbls orange juice
  • 1 tbls mirin
  • 1 tsp sriracha hot sauce
  • 1 tsp fish sauce
  • 1 papaya, peeled, seeded and sliced thin
  • 1/2 white onion, slice very thin
  • 1 bell pepper, seeded and sliced thin
  • 1 cucumber, seeded, sliced in half lengthwise and sliced thin
  • 1 jalapeno, seeded, sliced in half lengthwise and sliced thin
  • 1/2 cup cilantro, chopped
  • 1/2 cup basil, chopped


Using a large mixing bowl and a whisk, mix all of the liquid ingredients together to create the Ponzu Sauce and set aside.

After cutting all of the papaya, vegetables and herbs, place them in the large bowl containing the ponzu sauce and mix thoroughly.

Serve immediately or refrigerate and serve within eight hours. Mix thoroughly before serving.  Enjoy!

Categories: the four