Using a smaller bowl prepare the pesto, by combining olive oil, parmesan, garlic, parsley, rosemary and basil.
Dribble lemon juice on the fish fillets and sprinkle with Vegeta Beef Stock Powder.
In a small pan toast the pine nuts.
Heat up the BBQ plates well, grease with oil and then place the prepared tuna or bonito fillets. Cook each side 3-4 minutes.
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.
Pesto is best prepared using fresh herbs and in a larger quantity. It can also be frozen and used as required.