Tuna in Tomato-Tarragon Broth

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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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


Step 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.

Step 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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