Serving
Serve with boiled swiss chard, baked pumpkin or potato.
Pesto is best prepared using fresh herbs and in a larger quantity. It can also be frozen and used as required.
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 Persons 60 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.