by

Sauteed Tuna and Yamaimo with Basil Pesto

Sauteed Tuna and Yamaimo with Basil Pesto

Make a good use of that homemade basil pesto sitting in your fridge and put together a fuss-free ristorante dish.

Ingredients: 2 to 3 servings

Tuna (sashimi grade)
150 g
Yamaimo
70 g
★Soy sauce, white wine
1 tablespoon of each
Olive oil
1 teaspoon
Sliced garlic
1 clove
※Basil pesto
2 heaping tablespoons
※White wine
1 tablespoon
Black pepper
to your liking
Finely sliced and sauteed lotus root or watercress for garnish
As you like

Steps

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.

Story Behind this Recipe

Prepare a divine dish with homemade basil pesto.