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Sauteed Tuna and Yamaimo with Basil Pesto
Sauteed Tuna and Yamaimo with Basil Pesto

Before you jump to Sauteed Tuna and Yamaimo with Basil Pesto recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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The first change you can make is to pay more attention to what you purchase when you do your food shopping since it is likely that you are inclined to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to find out its sugar content. One healthy substitute that can give you a healthy start to your day is oatmeal. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

As you can see, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

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 do it.

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

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