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Good Idea to Producing Tasty Sauteed Tuna and Yamaimo with Basil Pesto

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Sauteed Tuna and Yamaimo with Basil Pesto

We hope you got insight from reading it, now let's go back to sauteed tuna and yamaimo with basil pesto recipe. You can have sauteed tuna and yamaimo with basil pesto using 9 ingredients and 8 steps. Here is how you achieve it.

To prepare an extraordinary Sauteed Tuna and Yamaimo with Basil Pesto, below are the ingridients required:

  1. Take 150 grams of Tuna (sashimi grade).
  2. Take 70 grams of Yamaimo.
  3. You need 1 tbsp of of each ★Soy sauce, white wine.
  4. Get 1 tsp of Olive oil.
  5. You need 1 clove of Sliced garlic.
  6. Take 2 of heaping tablespoons ※Basil pesto.
  7. Prepare 1 tbsp of ※White wine.
  8. Use 1 of Black pepper.
  9. Provide 1 of Finely sliced and sauteed lotus root or watercress for garnish.

After readying the ingridients, next you are good to make your tasty Sauteed Tuna and Yamaimo with Basil Pesto by following the procedures on this section:

  1. Dice the tuna and yamaimo into 1.5 cm cubes, marinate with a mixture of ★ ingredients and let sit for approximately 30 minutes..
  2. Drain the excess marinade..
  3. Add the ※ ingredients to the marinade..
  4. Add olive oil and sliced garlic to the frying pan and heat over a low heat until the flavour of garlic is infused in the oil. Turn up the heat and saute the tuna and yamaimo..
  5. When all sides of the tunas are lightly browned (making sure that they do not over cook), grind/sprinkle some black pepper and serve on a plate..
  6. Wipe off your frying pan with paper towels, heat the sauce from Step 3 over low heat and pour over Step 5..
  7. Garnish with sautéed sliced lotus root, watercress or parsley..
  8. You could present it on a nice big plate or alternatively, on individual plates..

Add in the tuna and its oil and slightly break into chunks; add the oregano. Gently stir in the cooked pasta and pesto and cook for another minute or so to warm it through. If you think the pasta is too dry, add in a tablespoon or more of the reserved cooking water. Heat cream in a saucepan over low heat until simmering. Mix basil and mint in pesto and vinaigrettes.

Recipe : Sauteed Tuna and Yamaimo with Basil Pesto

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