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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.
Opting to eat healthily has many benefits and is becoming a more popular way of life. The overall economy is impacted by the number of individuals who are suffering from conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get us to lead a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, simply making a few modest changes can positively impact daily eating habits.
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We hope you got insight from reading it, now let’s go back to sauteed tuna and yamaimo with basil pesto recipe. To make sauteed tuna and yamaimo with basil pesto you only need 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sauteed Tuna and Yamaimo with Basil Pesto:
- Provide 150 grams Tuna (sashimi grade)
- Get 70 grams Yamaimo
- Prepare 1 tbsp of each ★Soy sauce, white wine
- Prepare 1 tsp Olive oil
- Take 1 clove Sliced garlic
- Provide 2 heaping tablespoons ※Basil pesto
- Get 1 tbsp ※White wine
- Prepare 1 Black pepper
- Get 1 Finely sliced and sauteed lotus root or watercress for garnish
Instructions to make Sauteed Tuna and Yamaimo with Basil Pesto:
- Dice the tuna and yamaimo into 1.5 cm cubes, marinate with a mixture of ★ ingredients and let sit for approximately 30 minutes.
- Drain the excess marinade.
- Add the ※ ingredients to the marinade.
- 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.
- 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.
- Wipe off your frying pan with paper towels, heat the sauce from Step 3 over low heat and pour over Step 5.
- Garnish with sautéed sliced lotus root, watercress or parsley.
- 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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