Sauteed Tuna and Yamaimo with Basil Pesto

• 150 grams Tuna (sashimi grade)
• 70 grams Yamaimo
• 1 tbsp of each Soy sauce, white wine
• 1 tsp Olive oil
• 1 clove Sliced garlic
• 2 heaping tablespoons Basil pesto
• 1 tbsp White wine
• 1 Black pepper
• 1 Finely sliced and sauteed lotus root or watercress for garnish

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.

yamaimo, soy sauce, olive oil, garlic, basil, white wine, black pepper, lotus root

Taken from cookpad.com/us/recipes/169503-sauteed-tuna-and-yamaimo-with-basil-pesto (may not work)