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Categories:Viewed: 81 - Published at: a year ago
Ingredients
- 6 tuna fillets (about 5 ounces each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup reduced-sodium vegetable or chicken broth
- 1 cup diced Roma tomatoes
- 1/4 cup minced shallots
- 2 tablespoons freshly chopped tarragon leaves
- 1 cup rice, regular or instant, cooked according to package directions
- 2 tablespoons butter
Method
- Season both sides of tuna with salt and black pepper.
- In a large skillet, heat oil over medium-high heat.
- Add tuna to hot pan and cook 2 minutes per side, until golden brown.
- In a medium bowl, combine broth, tomatoes, shallots, and tarragon.
- Add mixture to skillet and bring to a simmer.
- Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish).
- Finish the sauce with butter.
- Serve 4 tuna fillets with all of the sauce and rice.
- Reserve the remaining tuna for melts, if desired.
