Earlier this year I went down to Richmond, VA to visit my sister. While I was there we went to Edo’s Squid, a hole in the wall restaurant in Richmond. While we were there my sister got an amazing tuna dish and I asked the waitress how they made the sauce that was served with it. This was my attempt at their dish, and from what I can remember it came very close to the one I had in Richmond. To cook the tuna I used the Himalayan salt blocks and seared the tune for a little over a minute a side. To make the Tamari butter sauce I combined butter Tamari soy sauce, lemon juice, and black pepper; then I reduced the sauce and added a bit of flour to thicken it. This sauce is not as salty as soy sauce because the Tamari soy sauce adds a deeper richer flavor that regular soy sauce. I served the tuna over wild rice. Enjoy!
Tomorrow morning I am going to the open casting call for MasterChef in Philadelphia. I have been working on the dish that I will be presenting for a few weeks now and am finally happy with how it tastes and how it looks when plated. Coming up with this dish was a fun experience. It allowed me to work with blending and mixing flavors as well as helped me with plating creativity. I’m very excited for this opportunity and will write about my experience at the casting call in an upcoming blog post. For right now I’m keeping the dish I am submitting a secret but I will also write about the process I went through to create the dish in a future post.