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

Directions

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.