Photo: Tuna in Tomato-Tarragon Broth Recipe
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.
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By melissa.bowes_1...
Jackson, NJ
on May 15, 2009
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The fish was expensive, but well worth it!
The taragon stood out and was a great, bright compliment to the fish. I can't wait to use the left overs for the tuna melt!
By amyszka77_11605985
Lathrop, CA
on January 25, 2009
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This is the only the 2nd time I have made Tuna and I preferred this over the last recipe I made. It was very flavorful and my family loved it. I added salt and pepper to the broth because it was quite bland. I will make this again soon.
By brownsh
Canton OH
on October 02, 2008
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I've made this recipe three times now in a vain effort to keep up with my tarragon growth. We liked this better with halibut and tilapia than with the tuna, but I would recommend it for any seafood. I also like the whole dish over a sun-dried tomato couscous, maybe that gave it more flavor than just rice.
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