Tuna in Tomato-Tarragon Broth

  • Level: Intermediate
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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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