Tuna in Tomato-Tarragon Broth |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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:
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.
|
|