Tuna in tomato-tarragon broth

Tuna in tomato-tarragon broth

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
6 tuna fillets (about 140g each)
Salt and freshly ground black pepper
1 tbsp olive oil
250ml reduced-sodium vegetable or chicken stock
200g diced Roma tomatoes
25g minced shallots
2 tbsp freshly chopped tarragon leaves
250g rice, regular or instant, cooked according to package directions
30g 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 for 2 minutes per side, until golden brown.

2) In a medium bowl, combine stock, 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).

3) Finish the sauce with butter.

Serve four tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired.

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