Tuna Steaks With Lemon And Tarragon Sauce

• 4 None fresh tuna steaks (each about 1/2 lb each)
• 2 None lemons, juice only
• 3 tbsp olive oil
• 1 None onion, peeled and finely chopped
• 2 cloves garlic, peeled and chopped
• 3 tbsp fresh chopped tarragon, plus extra sprigs to garnish
• 3/4 cup vegetable stock
• 1 1/4 tbsp cornstarch, blended to a paste with 2-3 tbsp water
• 2 None tomatoes, deseeded and chopped
• None None boiled long-grain rice, to serve
• None None lettuce leaves and lemon slices, to garnish

1. Sprinkle the tuna steaks with half the lemon juice and season lightly with salt. Heat 2 tbsp of the oil in a large heavy-based frying pan and fry the tuna steaks over medium heat for 2-3 mins on each side. Remove with a spatula and cover to keep warm.
2. Add the rest of the oil to the pan and fry the onions and garlic for 5-6 mins until softened. Stir in the tarragon, the remaining lemon juice and stock and bring to a boil. Add the cornstarch and simmer, stirring until the sauce has thickened slightly. Add the tomatoes and simmer for 1 more min. Season to taste. Serve the tuna steaks and sauce with rice and lettuce and garnish with lemon slices and tarragon sprigs.

tuna, lemons, olive oil, onion, garlic, tarragon, vegetable stock, cornstarch, tomatoes, longgrain rice, lemon slices

Taken from recipes-plus.com/api/v2.0/recipes/17641 (may not work)