TUNA IN TOMATO-TARRAGON BROTH

Tuna in Tomato-Tarragon Broth image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.