| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 530 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 58 g |
| Cholesterol | 100 mg |
| Sodium | 887 mg |
Reviews
The fish was expensive, but well worth it!
The taragon stood out and was a great, bright compliment to the fish. I can’t wait to use the left overs for the tuna melt!
The taragon stood out and was a great, bright compliment to the fish. I can’t wait to use the left overs for the tuna melt!
This is the only the 2nd time I have made Tuna and I preferred this over the last recipe I made. It was very flavorful and my family loved it. I added salt and pepper to the broth because it was quite bland. I will make this again soon.
I’ve made this recipe three times now in a vain effort to keep up with my tarragon growth. We liked this better with halibut and tilapia than with the tuna, but I would recommend it for any seafood. I also like the whole dish over a sun-dried tomato couscous, maybe that gave it more flavor than just rice.
The overall flavor was quite bland, but not bad. I would recommend adding some more spices/herbs. My family wasn’t crazy about it. I don’t think I will make it again.
I cooked this for my husband and it was excellent. Substituted soy butter for real butter and did not notice the difference. It made a great tasting, “light” meal.