Lemon & lime crusted tuna

Recipe & Food Styling Mari Loewen. Photography Ross Cornish.

Ingredients

2 8-ounce 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 extra-virgin olive oil

Preparation

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.