Tuna Steak with Red Wine Sauce

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Tasted fairly good. I think I used TOO much Tarragon. Next time I will reduce. It doesn't say an exact amount and since I didn't have a good idea of the flavor, I used about 2 tablespoons, I think 1 tablespoon of fresh would be better. I also used Italian parsley instead of regular parsley for a different flavor. I used a 2011 Beaujolais as the red wine.

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I completely forgot to add the Tarragon and Parsley and it was still amazing!

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This is my husband's and my favorite tuna recipe ever! We have made it MANY times. Instead of shallots, we use yellow onion. We saute fresh baby portabella mushrooms with the onion. The red wine reduction is wonderful and compliments the tuna so well. Don't skip the tarragon, as I think that is the key ingredient for flavor. After reading other reviews, I might have to try it with white wine, but can't imagine it tasting better than the red. Make sure you don't overcook the tuna...just sear it about 1 1/2-2 minutes per side!

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Made this recipe for my Mom who had never had fresh tuna before and swore she would never eat. She ate a whole tuna steak, it was fabulous!! I did use a nice Riesling instead of red wine. Great, easy, tasty recipe!!

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soooooo easy sooooo fast sooooo gooooooooood!!

don't be shy - I was making a smaller amount of tuna, so I halved the sauce recipie - I wish I had made the whole thing - double it even!

I think 'small bunch of tarragon' is a little ambiguous - what does that mean really? I minced about equal parts of parsley and tarragon and wound up with about 2 tablespoons of minced herbs - double that too. More tarragon, the better. In fact, if you are a bernaise fan, put even more in the mix.

I think this wine sauce recipie is fast, easy, forgiving and terrific. The tarragon and the shallots balance beautifully with the tuna (I like mine medium rare but I'm already planning to make a special burger too - a little ground sirloin and this wine sauce and you won't miss the fancy $100 steak dinner out.

seriously - plan to cook this recipie as SOON AS YOU CAN

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Very easy to make, and quite tasty. I think that I might try with a white wine instead, but it works fine. I made a slight change and used olive oil instead of butter, and that was also fine.

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This is definitely one of our go-to recipes. I too, have used a white wine and it works fine. I like to switch up between the red and white from time to time. Very easy and very impressive for guests!

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This is, like others have said, an excellent and easy to prepare dish. I would make just one change: try it with a white wine instead of red. I have found that a nice riesling works best for it. It still adds a nice grape flavor, and has less chance of overpowering the fish.

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Wonderful, delicious, and easy! I usually blacken my fish and this was a great change. Very flavorful, and restaurant quality. I used yellow onion instead of shallots, and dried parsley and tarragon. I will most definetly make again.

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IT DELICOUS!