Lemon & lime crusted tuna

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe Mari Loewen, Photography Ross Cornish

Ingredients

2 8-ounce Ahi tuna fillets

2 tablespoons vegetable oil

Marinade

2 tablespoons lemon zest

2 tablespoons lime zest

1 small red chili, seeded and minced

1⁄4 cup parsley, chopped

2 tablespoons cilantro

3 tablespoons lime juice

2 tablespoons olive oil

For marinade, place all ingredients in a food processor and pulse to combine, pour over tuna and refrigerate for 1⁄2 hour.

Heat fry pan and vegetable oil to medium high. Remove tuna from marinade, place in pan and fry 2-3 minutes each side until medium rare. Remove tuna from pan; allow to cool for a few minutes.

Slice and serve. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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