Tuna in Tomato-Tarragon Broth

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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