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!