Ingredients

800 g tuna fillets (or bonito)

lemon juice

1 tablespoon Vegeta Beef Stock Powder

30 g pine nuts

3 tablespoons oil

Pesto:

70 ml olive oil

50 g parmesan, grated

3 garlic cloves, chopped

1 tablespoon parsley, chopped

1 teaspoon rosemary, chopped

1 teaspoon basil, chopped

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons60 min

• 1 Using a smaller bowl prepare the pesto, by combining olive oil, parmesan, garlic, parsley, rosemary and basil.
• 2 Dribble lemon juice on the fish fillets and sprinkle with Vegeta Beef Stock Powder.
• 3 In a small pan toast the pine nuts.
• 4 Heat up the BBQ plates well, grease with oil and then place the prepared tuna or bonito fillets. Cook each side 3-4 minutes.
• 5 While the fillets are still warm cover with prepared pesto mixture and sprinkle toasted pine nuts.