Sauteed Tuna and Yamaimo with Basil Pesto – a delicious recipe with Yamaimo, Soy sauce, Olive oil, garlic, Basil, White wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
5
Turn up the heat and saute the tuna and yamaimo.
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
Wipe off your frying pan with paper towels, heat the sauce from Step 3 over low heat and pour over Step 5.
8
Garnish with sauteed sliced lotus root, watercress or parsley.
9
You could present it on a nice big plate or alternatively, on individual plates.
76
kcal
Calories
2
g
Fat
3
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 150 grams Tuna (sashimi grade), 70 grams Yamaimo, 1 tbsp of each Soy sauce, white wine, 1 tsp Olive oil, and more.
Yes, Sauteed Tuna and Yamaimo with Basil Pesto falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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