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Pesto is best prepared using fresh herbs and in a larger quantity. It can also be frozen and used as required.


800 g tuna fillets (or bonito)
lemon juice
1 tablespoon Vegeta Beef Stock Powder
30 g pine nuts
3 tablespoons oil

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

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.


Serve with boiled swiss chard, baked pumpkin or potato.