Sauteed Tuna and Yamaimo with Basil Pesto

1. 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. 2

   Drain the excess marinade.

3. 3

   Add the ingredients to the marinade.

4. 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.

5. 5

   Turn up the heat and saute the tuna and yamaimo.

6. 6

   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.

7. 7

   Wipe off your frying pan with paper towels, heat the sauce from Step 3 over low heat and pour over Step 5.

8. 8

   Garnish with sauteed sliced lotus root, watercress or parsley.

9. 9

   You could present it on a nice big plate or alternatively, on individual plates.

* Per serving · 4 servings · Values may vary.