|
|||||
|
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 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.
|
|||||
|
||||
