Tuna in Tomato-Tarragon Broth

1. 1

   Season both sides of tuna with salt and black pepper.

2. 2

   In a large skillet, heat oil over medium-high heat.

3. 3

   Add tuna to hot pan and cook 2 minutes per side, until golden brown.

4. 4

   In a medium bowl, combine broth, tomatoes, shallots, and tarragon.

5. 5

   Add mixture to skillet and bring to a simmer.

6. 6

   Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish).

7. 7

   Finish the sauce with butter.

8. 8

   Serve 4 tuna fillets with all of the sauce and rice.

9. 9

   Reserve the remaining tuna for melts, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.